Chicken Paella

A delicious authentic family recipe filled with chicken, rice and vegetables. A wonderful variation to simple white rice and a crowd pleaser for sure!

A little background history


My dad grew up in Spain. I grew up hearing stories about Spain. I also grew up eating paella, but not real actual paella. It was boxed, packaged paella. It is delicious and I recommend it, but of course that was not completely 100% authentic spain-style paella.

Luckily, my aunt brought along some traditions when she came to visit my family in Texas. I learned how to make a few yummy authentic foods and took notes.

What kind of rice is used in paella?

Those that live in Spain use bomba rice, a special kind of rice.

However,we simply used long-grain white rice.

Works wonderfully in this chicken paella recipe.

Now some will tell you you need Saffron in Paella.

This is not completely true…

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Do you need saffron to make paella?

Saffron may or may not be used-the paella will still turn out without the use of saffron.

We do not use saffron in our paella recipe.

How do you use Saffron in Paella?

If you’d like to add saffron to our recipe, learn how to add saffron to a recipe.

Now let’s learn how to make chicken paella.

Ingredients

Step by step how to make Chicken Paella

Step 1

In a pot, add the olive oil, the garlic powder, and the chicken legs. Turn on low or medium heat and saute both sides of chicken in the oil mix, flipping chicken occasionally until the chicken starts to brown a little bit.

Step 2

Add the cut-up veggies and the shredded tomato to the mix. Saute altogether in the pot until the chicken is mostly or fully cooked. Turn heat to low for this second round of saute. Don’t worry if its not completely cooked yet because it will be boiling in water in just a moment and that will fully cook it if it has not already.

Step 3

Once the chicken is looking mostly or fully cooked, add the bouillon cube, the water, the long grain rice and the salt. Mix, make sure heat is on medium and bring to a full boil.

Step 4

Once the water is fully boiling, turn the heat to low and cook for 20-25 minutes. Check on rice.

Step 5

Serve with a side of salt, for those that like extra salty flavors.

Chicken Paella

Tips for making the chicken paella recipe

  • You can use a lid on pot in the beginning when sauteing the chicken. Don’t use the pot’s lid after you turn the heat to low and boil to fully cook the rice(at the very end of the recipe. This will allow the heat to evaporate so the rice does not stay too sticky and wet. The rice will come out like sticky rice.
  • I like to shred up the chicken legs in the pot- feel free to do the same.

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chicken paella
5 from 1 vote
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Chicken Paella

Spain-style paella with chicken, veggies and rice

Course Main Course
Cuisine spanish
Keyword chicken paella
Cook Time 30 minutes
Author www.mommylair.com

Ingredients

  • 14 tbsp olive oil
  • 1 tbsp garlic powder
  • 4 chicken legs
  • 1 roma tomato
  • 1/4 carrots or green beans
  • 2 cups white long grain rice
  • 3 cups water
  • 1 chicken bouillon cube
  • 1 tsp salt

Instructions

  1. In a pot, add the olive oil, the garlic powder, and the chicken legs. Turn on low or medium heat and saute both sides of chicken in the oil mix, flipping chicken occasionally until the chicken starts to brown a little bit.

  2. Add the cut-up veggies and the shredded tomato to the mix. Saute altogether in the pot until the chicken is mostly or fully cooked. Turn heat to low for this second round of saute. Don't worry if its not completely cooked yet because it will be boiling in water in just a moment and that will fully cook it if it has not already.

  3. Once the chicken is looking mostly or fully cooked, add the bouillon cube, the water, the long grain rice and the salt. Mix, make sure heat is on medium and bring to a full boil.

  4. Once the water is fully boiling, turn the heat to low and cook for 20-25 minutes. Check on rice.

  5. Serve with a side of salt, for those that like extra salty flavors.

Recipe Notes

COOKING TIP: You can use lid on pot in the beginning when sauteing the chicken. Don't use the pot's lid after you turn the heat to low and boil to fully cook the rice(at the very end of the recipe. This will allow the heat to evaporate so the rice does not stay too sticky and wet. The rice will come out like sticky rice. I like to shred up the chicken legs in the pot- feel free to do the same.

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