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Home Recipes Ingredients Meat & Poultry Chicken

Hearty Paella

Name: Hearty Paella
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings.
Cuisine: Europe, Spanish
Ingredients: 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon olive oil; 1 cup uncooked long grain rice; 1 medium onion, chopped; 2 garlic cloves, minced; 2-1/4 cups reduced-sodium chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon saffron threads; 1/8 teaspoon ground turmeric; 1 pound uncooked medium shrimp, peeled and deveined; 3/4 cup frozen peas; 12 pimiento-stuffed olives; 1 medium lemon, cut into 6 wedges

8 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 30 min.

Makes

6 servings

Updated: Oct. 22, 2022

I had paella for the first time in Spain. It was so good that I've been on the quest to re-create the rich flavors ever since. We love the shrimp, chicken, veggies and olives in this easy homemade version. —Libby Walp, Chicago, Illinois

Hearty Paella Recipe photo by Taste of Home

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 cup uncooked long grain rice
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon saffron threads
1/8 teaspoon ground turmeric
1 pound uncooked medium shrimp, peeled and deveined
3/4 cup frozen peas
12 pimiento-stuffed olives
1 medium lemon, cut into 6 wedges

Directions

In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.

Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
Add the shrimp, peas and olives. Cover and cook until rice is tender, shrimp turn pink and liquid is absorbed, about 10 minutes longer. Add chicken; heat through. Serve with lemon wedges.

Nutrition Facts

1-1/3 cups: 367 calories, 8g fat (1g saturated fat), 144mg cholesterol, 778mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.

Hearty Paella

Ingredients

Directions

Nutrition Facts

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