Chicken Paella
A flavorful Spanish-inspired rice dish with tender chicken, saffron, vegetables, and aromatic spices, perfect for gatherings or family dinners craving bold flavors.
Ingredients
- 1 1/4 lb. skinless, boneless chicken breasts, cut into strips ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 2 1/4 c. chicken broth
- 1 c. uncooked rice ⓘ
- 1 tsp. dried oregano ⓘ
- 3/4 c. frozen peas ⓘ
- 1/2 tsp. paprika ⓘ
- 1/4 tsp. salt
- 1/4 tsp. pepper ⓘ
- 1/8 tsp. saffron and/or turmeric ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 medium red sweet pepper, cut into strips ⓘ
Instructions
- Cook chicken strips until no longer pink. Remove from pan and set aside.
- Add onion and garlic to the pan and cook until tender.
- Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron to the pan. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add undrained stewed tomatoes, red pepper strips, and frozen peas to the skillet.
- Cover and simmer for about 5 minutes more until rice is tender.
- Stir in cooked chicken and cook and stir for 1 minute or more until heated through.
Nutrition & Diet Analysis (per serving)
641
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).