Description
This easy chicken paella recipe combines tender, browned chicken with vibrant bell peppers, sugar snap peas, and aromatic spices like saffron and paprika. Cooked together with brown rice in a savory chicken broth and finished with fresh frozen peas and lemon juice, it offers a wholesome, flavorful one-pan dish perfect for a comforting meal any day of the week.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil, divided
Vegetables & Aromatics
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups bell peppers, thinly sliced in strips (approx 2 peppers)
- 2 cups sugar snap peas
- 1 cup frozen peas
Spices & Flavorings
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon saffron threads
- 1/4 cup lemon juice
Grains & Liquids
- 1 cup short grain brown rice
- 3 cups chicken broth
Instructions
- Prepare Chicken: Cube the chicken breasts into 1-inch pieces. Heat 1/2 tablespoon of olive oil in a large pan over medium heat. Add the chicken cubes and cook for about 15 minutes until browned on all sides. Remove cooked chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining 1/2 tablespoon of olive oil to the same pan. Add diced onions and minced garlic, sautéing for 5-7 minutes until the onions are translucent and fragrant.
- Cook Vegetables: Add the sliced bell peppers and sugar snap peas to the pan. Sauté uncovered for 4-6 minutes until the vegetables are slightly tender but still crisp, as they will cook further later.
- Add Rice: Stir in the dry brown rice with the sautéed vegetables. Cook on high heat for 5 minutes, stirring frequently to toast the rice lightly and coat it with the flavors.
- Simmer With Broth and Spices: Pour in the chicken broth and lemon juice. Add black pepper, salt, paprika, bay leaves, dried thyme, saffron threads, and the browned chicken. Stir to combine. Bring the mixture to a boil, then cover the pan and reduce heat to low. Simmer gently for 30-40 minutes until the rice is fully cooked, stirring every 5-10 minutes to prevent sticking.
- Finish and Serve: Once the rice is cooked and tender, stir in the frozen peas until warmed through. Remove bay leaves before serving. Enjoy your colorful and flavorful chicken paella!
Notes
- Use short grain brown rice for optimal texture and absorption of flavors.
- Do not overcook the vegetables during the sauté step; they will soften further during simmering.
- Stir the paella occasionally during simmering to prevent rice from sticking to the pan bottom.
- If saffron is unavailable, turmeric can be used as a substitute for color, although flavor will differ.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx 1/4 recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 75 mg
