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Chicken Paella Recipe

Chicken Paella Recipe photo by Taste of Home

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Turmeric lends flavor and a pretty golden color to this Spanish-style entree from our Test Kitchen. Haven’t tried Arborio rice? You’ll love its creamy texture.

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Chicken Paella Recipe

Prep: 10 min. Cook: 45 min.

Yield: 2 Servings

10 45 55

Ingredients

2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Directions

In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas. Yield: 2 servings.

Originally published as Chicken Paella in Cooking for 2 Summer 2008, p63

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Paella

Chicken Paella

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Reviewed on Feb. 22, 2013 by mrsnelson1530

Pretty good easy to make

Reviewed on Jun. 14, 2012 by s_pants

I cooked it in a non-stick pan for 35 minutes and it got burned on the bottom. So definitely check after 30 minutes.

Reviewed on Apr. 16, 2011 by Mandisa

Really good recipe. I used leftover ham and chicken, so it had a hint of maple and cloves. I also used generic medium grain rice instead of the expensive arborio rice but it came out delicious nonetheless.

Reviewed on Oct. 08, 2009 by conshanty

My son needed me to make a "Spanish" recipe for his Spanish class to sample. He chose a chicken paella recipe from a Spanish site online, but some of the measurements were for "bowls". Since I was unsure what amount a "bowl" was, I searched Taste of Home and found this recipe. The ingredients were pretty similar, but I was happy that the TOH recipe called for turmeric instead of saffron, which is very expensive. I don't know how the taste compares, but turmeric at least gives the yellow color of saffron. I doubled this recipe for the class, and it was a hit. Lots of comopliments, and my son's best friend requested that I make it next time he comes over. Very tasty, and I will make again for our family.

Reviewed on Jul. 18, 2009 by clm8203

My husband and I both really like this dish. We have subbed in shrimp for chicken which was good too. One note, if you are a cooking novice like me--make sure to stir during the 30 minute simmer. I burned the first batch really well!