Classic Chicken Paella
A traditional Spanish dish from the Valencia region, made with chicken, saffron-infused rice, and vegetables.
Ingredients
- ●1 pound, cut into 1-inch pieces chicken breast
- ●1 cup Spanish paella rice
- ●1/2 teaspoon zesty saffron threads
- ●2 cups buttery chicken broth
- ●2 tablespoons olive oil
- ●1 medium, diced onion
- ●2 cloves, minced garlic
- ●1 medium, diced bell pepper
- ●1 medium, diced tomato
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the diced onion and cook until translucent, about 3-4 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the diced bell pepper and cook until tender, about 5 minutes.
- 5
Add the diced tomato and cook for another 2-3 minutes.
- 6
Add the chicken breast pieces and cook until browned, about 5-6 minutes.
- 7
Add the chicken broth, saffron threads, and paella rice. Stir to combine.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 9
Remove the cover and cook for an additional 5-10 minutes, until the rice is tender and the liquid has been absorbed.
- 10
Serve hot, garnished with lemon wedges and fresh herbs, if desired.