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Chicken Paella

 Chicken Paella
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.
2 ServingsPrep: 10 min. Cook: 45 min.


  • 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


  • 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.

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Chicken Paella (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.