Chicken Paella

Total Time

Prep: 10 min. Cook: 45 min.


2 servings

Updated: Jun. 30, 2023
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.


  • 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
  • 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 1 teaspoon 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 until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts

1-1/2 cups: 516 calories, 17g fat (4g saturated fat), 99mg cholesterol, 1242mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 36g protein.