
Easy Chicken Paella
A weeknight-friendly paella with juicy chicken, saffron rice and a crisp crust at the base of the pan. The Spanish one-pan classic works without any special equipment..
Cook time
55 min
Servings
4
Ingredients
12
Nutrition
per serving540 kcal
Calories
32 g
Protein
18 g
Fat
62 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
AdKochmesser
ab €89 · Amazon
Ninja Food Processor
ab €120 · Amazon
Fleischthermometer
ab €22 · Amazon
* Affiliate links
Instructions
- 1
Cut the chicken thighs into pieces, salt them and brown all over in olive oil in a wide pan. Then lift them out.
- 2
Soften the onion, garlic and pepper in the pan drippings. Add the smoked paprika and chopped tomatoes and reduce for a few minutes.
- 3
Stir in the rice and saffron, pour in the hot broth and return the chicken. Cook without stirring for 18 minutes over medium heat.
- 4
Scatter over the peas and cook for another two minutes until a light crust forms at the bottom.
- 5
Take the paella off the heat, let it rest for five minutes and serve with lemon wedges.