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Spanish · Dinner

Chicken Paella

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Paella is a Spanish dish. Avoid stirring once the rice starts simmering.

Prep
25 min
Cook
40 min
Rest, soak, marinate or chill
10 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Paella. The photograph uses larger bone-in chicken pieces and some different vegetables; this recipe uses cubed thighs.
The photograph uses larger bone-in chicken pieces and some different vegetables; this recipe uses cubed thighs. Representative photograph of Chicken Paella. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 40 ml olive oil, 600 g chicken thighs, cubed, 150 g green beans, 200 g tomatoes, grated, 15 g garlic, chopped in a wide pan; brown chicken 8 minutes. Add beans, tomato and garlic; cook 5 minutes.

Rice · About 22 min

  1. Add 320 g bomba rice, 1000 ml chicken stock, ⅛ tsp saffron, 1 tsp smoked paprika, ½ tsp salt, stir once and simmer uncovered 18–22 minutes until rice is tender and chicken reaches 74°C / 165°F. Add hot water at edges if dry before tender.

    Check: Look for this result: rice is tender and chicken reaches 74°C / 165°F.

Rest · About 10 min

  1. Cover off heat and rest 10 minutes.

Tips

  • Avoid stirring once the rice starts simmering.
  • Judge Chicken Paella by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Paella takes to cook.

Substitutions

  • In Chicken Paella, replace bomba, checking its liquid guidance with short-grain paella rice.

Storage

  • Cool Chicken Paella in shallow portions and refrigerate promptly, ideally within one hour. Finish Chicken Paella within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Chicken Paella once, until it steams throughout and reaches 74°C / 165°F. If serving Chicken Paella as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Chicken Paella, measure the rice and seasonings in advance. Keep the chopped vegetables for Chicken Paella separately in the fridge. Cook the rice for Chicken Paella on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Chicken Paella?

Avoid stirring once the rice starts simmering.

What can I substitute in Chicken Paella?

In Chicken Paella, replace bomba, checking its liquid guidance with short-grain paella rice.

Can I prepare Chicken Paella ahead?

For Chicken Paella, measure the rice and seasonings in advance. Keep the chopped vegetables for Chicken Paella separately in the fridge. Cook the rice for Chicken Paella on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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