Pin It A vibrant and satisfying Spanish rice dish featuring tender chicken, flavorful artichokes, and aromatic saffron, inspired by the traditional Valencian paella but adapted for budget-friendly home cooking.
I first served this to my family and everyone was delighted by the authentic flavors and the comforting texture.
Ingredients
- Chicken thighs: 500 g (1.1 lb), bone-in, skinless, cut into bite-sized pieces
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Red bell pepper: 1, sliced
- Artichoke hearts: 200 g (7 oz) canned or frozen, quartered
- Green beans: 150 g (5 oz), trimmed and halved
- Tomatoes: 2 medium, grated or finely chopped
- Frozen peas: 100 g (3.5 oz)
- Short-grain rice: 300 g (1½ cups) (e.g., Bomba or Arborio)
- Chicken broth: 750 ml (3 cups), low-sodium
- Saffron threads or turmeric: 1 tsp saffron or 1/2 tsp turmeric (budget option)
- Bay leaf: 1
- Smoked paprika: 1 tsp
- Salt and black pepper: To taste
- Olive oil: 3 tbsp
- Lemon wedges: Optional garnish
- Fresh parsley: Optional garnish, chopped
Instructions
- Step 1:
- Heat the olive oil in a large paella pan or wide, heavy skillet over medium-high heat.
- Step 2:
- Season the chicken with salt and pepper. Add to the pan and brown on all sides about 57 minutes. Remove and set aside.
- Step 3:
- In the same pan, add onion and red bell pepper. Sauté 3 minutes then add garlic and cook for 1 minute more.
- Step 4:
- Stir in green beans artichoke hearts and grated tomato. Cook for 34 minutes.
- Step 5:
- Sprinkle in smoked paprika and saffron (or turmeric) stir to combine. Return chicken to the pan.
- Step 6:
- Add rice and stir to coat grains in the oil and spices.
- Step 7:
- Pour in chicken broth and add bay leaf. Distribute ingredients evenly but do not stir after this point.
- Step 8:
- Bring to a strong simmer then reduce heat to medium-low. Simmer uncovered for 1820 minutes or until rice is almost cooked and liquid is nearly absorbed.
- Step 9:
- Scatter peas over the top. Cook for 5 more minutes allowing a crust (socarrat) to form on the bottom if desired.
- Step 10:
- Remove from heat. Cover loosely with foil and let rest 5 minutes.
- Step 11:
- Garnish with chopped parsley and lemon wedges. Serve directly from the pan.
Pin It This recipe always brings my family together around the table creating warm and joyful moments.
Required Tools
Large paella pan or wide heavy skillet Wooden spoon Measuring cups and spoons Chefs knife and cutting board Grater for tomatoes
Allergen Information
Contains None of the eight major allergens If using pre-made broth or artichokes check for gluten or other allergens in packaged ingredients
Nutritional Information
Calories 510 Total Fat 15 g Carbohydrates 62 g Protein 32 g per serving
Pin It This paella is a vibrant feast for both eyes and palate ensuring satisfaction every time.
Recipe FAQs
- → What type of rice is best for this dish?
Short-grain rice such as Bomba or Arborio is ideal, as it absorbs liquids well and maintains a firm texture.
- → Can I substitute saffron with another spice?
Yes, turmeric is a budget-friendly alternative that adds color and a mild flavor similar to saffron.
- → How do I achieve the crispy crust (socarrat) at the bottom?
Cook over medium-low heat without stirring during the final simmer to allow the rice to form a golden, crispy layer.
- → Is it necessary to use bone-in chicken thighs?
Bone-in thighs add flavor and moisture, but skinless pieces can be used as a convenient alternative.
- → Can other vegetables be added to this dish?
Yes, fresh artichokes, peas, or green beans can be adjusted to taste, and optional ingredients like rosemary or cayenne can enhance flavor.