Spanish Chicken Paella
A classic Spanish dish made with chicken, saffron-infused rice, and flavorful spices.
Ingredients
- ●1 1/2 pounds Boneless, Skinless Chicken Breastcut into 1-inch pieces
- ●2 cups Mildly Spiced Spanish Saffron Ricepreferably day-old rice
- ●2 tablespoons Spanish Olive Oilfor sautéing
- ●1 medium Spanish Oniondiced
- ●1 medium Red Bell Pepperdiced
- ●3 cloves Garlicminced
- ●1 teaspoon Smoked Paprikaoptional
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black Pepperto taste
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes.
- 3
Add the onion and bell pepper and cook until the vegetables are tender, about 5 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the smoked paprika, salt, and black pepper, and stir to combine.
- 6
Add the rice and stir to coat the rice with the oil and mix with the chicken and vegetables.
- 7
Add 2 1/4 cups of water and bring to a boil.
- 8
Reduce the heat to low, cover the pan with a lid, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 9
Remove the pan from the heat and let it rest for 5 minutes before serving.
- 10
Fluff the paella with a fork to separate the grains.