How to Cook Chicken Paella

Chicken Paella is a vibrant, savory dish of tender chicken, seafood, and vegetables simmered with fragrant spices and saffron-infused rice, perfect for festive gatherings.

Prep Time15

Cook Time30

Total Time45

Course: Chicken Recipe

Cuisine: Filipino/Spanish

Keyword: chicken paella, paella recipe

Servings: 8 servings

Calories: 305kcal

Author: Manny

Ingredients

3 whole chicken breast quartered
2 tsp. salt
4 cups water
1/4 cup olive oil
2 cloves garlic crushed
2 pcs onions chopped
1 pc large green pepper cut into strips
2 tsp. paprika
4 pcs peppercorns cracked
2 cups regular rice uncooked
1 1/2 cup frozen green peas
2 pcs large tomatoes chopped
4 cups chicken stock broth from boiled chicken
2 Tbsp. rock salt
1/4 tsp saffron
1/2 kilo clams soaked in water for 4 hours
1/2 kilo shrimps shelled
3 Tbsp. cheese grated
2 pcs lemon slice into wedges
1 bunch parsley

Instructions

How to cook Chicken Paella:

In a deep saucepan, boil chicken breast in water and salt.
Lower heat and simmer until tender. Reserve the chicken stock for later use.
Heat olive oil in wok and pan fry chicken pieces until light brown.
Drain in absorbent paper towel and set aside.
In the same wok and oil, saute garlic, onion and green pepper until soft.
Add paprika and peppercorns and cook for 3 minutes.
Add rice, green peas and tomatoes and pour in chicken stock.
Cover and allow to boil then season with salt and saffron.
Simmer until rice is cooked and chicken pieces are tender.
In the meantime, drop clams in boiling water until shells open. Drain and set aside.
In a saucepan, stir-fry shrimps in olive oil. Set aside a few pieces for garnishing.
Blend together clams, shrimps and the chicken - rice mixture. Adjust seasonings.
Transfer to a baking dish and sprinkle grated cheese on top.
Bake at a pre-heated oven at 350 °F for 15 minutes.
Garnish with shrimps, clams, lemon wedges and parsley leaves on top. Serve hot.

Notes

Cooking Tips:

Use the Right Rice for Perfect Texture

Use short-grain rice like Bomba or Arborio. This variety of rice can soak up liquid without getting mushy, and they stand up well to slow simmering. Each grain will be flavorful and firm; you won't want to use long-grain varieties.

Don't Rush the Simmering Process

Simmer the rice and chicken slowly in the rich stock, saffron, and spices. The want to lift the lid a little too much too early might let steam out and possibly result in the rice not being cooked evenly. Just be more patient and let each ingredient blend together slowly for that nicely flavorful dish.

Saute Ingredients in Stages

For depth in flavor, sauté the chicken and spices in stages. First, brown the chicken. Continue to cook the garlic, onions, and green pepper in the same oil for richer taste. Layered is how this shows itself, in a way that gives the dish its hallmark savory complexity.