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Chicken Paella

Course Main Course
Cuisine American, Spanish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings

Equipment

  • Pot with lid (cast iron dutch oven is what I use)

Ingredients

  • 2 tbsp Olive oil
  • 1 lb Chicken skinless legs or thighs (not white meat)
  • 1/2 Bell pepper (can use canned pimientos)
  • 1/2 Onion (optional, diced)
  • 1 tsp Minced garlic (optional)
  • 1 tbsp Tomato paste (optional)
  • 2 1/4 cup Chicken broth
  • Smoked paprika
  • Salt
  • Pepper
  • 1 pinch Saffron threads
  • 1 Bay leaf
  • 1 cup Bomba rice
  • 1/2 cup Frozen peas (optional)
  • 3 tbsp Capers (optional)
  • Green part of green onion (optional, low fodmap option for onion)
  • 1/2 cup Dried and cured Spanish chorizo

Instructions

  • First dice the fresh bell pepper and onion.
  • Sprinkle chicken generously with smoked paprika, salt, and pepper. Brown the chicken over medium high heat for about 3-4mins per side.
  • Take chicken out once browned and lower heat to low. Add onion and fresh pepper and cook until softened, about 4 minutes.
  • Add the chicken broth and scrape the burned bits on the bottom. Ass saffron threads, garlic if using, tomato paste, and Spanish chorizo. bring broth to a boil.
  • Add rice once broth boils. Add chicken pieces back in put the lid on. Cook over low heat without touching for 20 minutes.
  • Add in frozen peas or capers. Put lid back on and cook for an extra 5 mins.