Chicken Paella Recipe
- 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
- 1. 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.
- 2. 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.
Reviews for Chicken Paella
"This recipe is missing something -- very dry and needs more favor perhaps with tomato sauce. I used arborio rice and had doubled the recipe to make 4 servings."
"Pretty good easy to make"
"I cooked it in a non-stick pan for 35 minutes and it got burned on the bottom. So definitely check after 30 minutes."
"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."
"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."
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.