One-pot chicken paella. No mess, no hassle. In less than 30 minutes you have a meal for the whole family—and leftovers for lunch boxes.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 carrot diced
- 1 clove garlic, minced
- 1 pound chicken breast cubed
- 2 cups arborio or basmati rice
- 2 tbsp white wine
- 4 ounces chorizo or smoked sausage
- 2 cups chicken broth
- 1 tsp saffron threads or powder
- 1 cup fresh or frozen peas
- 1 cups red bell pepper, diced
- 1/2 cup diced zucchini
- 1 bay leaf
- 1 tsp smoked paprika
- salt and pepper
- chopped parsley
Servings: people
Instructions
- Heat a large skillet over medium heat. Add the olive oil along with the onion, celery and carrot and cook until softened. Add the chicken and cook until browned, stirring occasionally, for 3 or 4 minutes.
- Add the white wine and cook for a couple minutes. Add the chorizo and cook for a couple minutes more. Add the rice and cook until it starts popping, which should take another couple minutes. Add the stock, bring to a boil, and then reduce the heat to a gentle simmer.
- Meanwhile, soak the saffron in a small cup of warm water. Then add the saffron and the yellow liquid to the skillet and stir for a couple of minutes.
- Add the peas, the bell peppers, the zucchini to the skillet and stir to combine. Add the bay leaf and the smoked paprika, season with salt and pepper and simmer until the rice is cooked, 20 to 25 minutes. Sprinkle with the chopped parsley.
Recipe Notes
You can substitute or add any vegetables. Small cubed potatoes are a great addition. Seafood can be added. Add cleaned shrimps to the paella in the last 6 to 7 minute. Add clams 8 to 9 minutes before the end and cook until they open.
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