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Chicken Paella Recipe

Chicken Paella Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD:2 servings


  • 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.

Wine Pairings

Medium-Bodied Red Wine

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