Chicken Paella

Chicken paella reigns supreme as my favorite one-pan comfort food dinner. The classic Spanish dish brims with tender pieces of chicken and ham mixed with red peppers, peas and fragrant rice. What’s not to love?

Ask an assortment of folks how they make paella, and you’ll receive a range of answers. True Valencian-style paella calls for a combination of chicken, rabbit and snails, but many paella recipes use a mixture of fish and shellfish or include other meats like chorizo sausage. There’s almost always a generous pinch of saffron involved.

Our take on this Spanish icon is built on juicy chicken thighs and ham, and we opt for the more budget-friendly turmeric in place of saffron. Chicken and paella is still delicious and easy to make, especially if you have an authentic paella pan. This type of pan helps create paella’s iconic crispy bottom, but it’s not a must-have. Any large skillet will get the job done just as well.

Ingredients for Chicken Paella

• Chicken: There’s a recipe for every cut of chicken, and paella was made for chicken thighs. Dark meat chicken packs the most flavor, so we like to use boneless skinless chicken thighs.
• Ham: A chicken paella recipe is a great way to use leftover ham, but the dish can be made with any smoked pork product. Feel free to swap in Spanish-style cured chorizo for a smokier flavor.
• Vegetables: A trio of onion, sweet red pepper and frozen peas brings a subtle sweet vegetable element to the dish. Mellow yellow onions are my go-to here for their mild flavor. We also add plenty of garlic for its savory character.
• Rice: Paella can be made with a few types of rice. The best are Spanish short-grain varieties like classic Bomba and Calasparra, but they’re difficult to find. We make our chicken paella recipe with Italian arborio rice (famous for its use in risotto dishes), and it always turns out fantastic.
• Spices and seasonings: Traditional paella recipes get their golden hue from saffron. But, hey, saffron is expensive, and it’s tricky to find authentic saffron on the market. We use turmeric to achieve a similar shade. We also include a hint of cumin to introduce a lovely, warming earthiness to our chicken and paella.
• Broth: Chicken broth is the ideal cooking liquid for paella, as it enhances the salty savoriness of the dish.

Directions

Step 1: Saute the chicken and vegetables

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In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons olive oil. Cook until the chicken is browned on all sides. Remove the mixture to a bowl using a slotted spoon.

Step 2: Saute the rice

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In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.

Step 3: Add the broth and simmer

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Return the meat and vegetable mixture to the skillet, lightly tossing to combine. Pour in the broth. Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet and simmer until the rice is tender, 30 to 35 minutes. Stir in the peas.

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Chicken Paella Variations

• Add tomatoes and saffron: Saffron is a non-negotiable ingredient for paella purists. It infuses the dish with a vibrant golden hue and adds floral sweetness. You can also add tomatoes, which crop up in many paella recipes and bring a satisfying pop of acidity.
• Mix up the veggies: Across Spain, it’s common for folks to add seasonal vegetables to their paella. Green beans, artichokes, asparagus and carrots are common. Lima beans grace many paella recipes too.
• Try other meats: In Valencia, where paella originates, rabbit and chicken star in traditional recipes, with some versions including snails. You can also try turkey instead of chicken. Outside Valencia, chorizo or spicy lamb merguez sausages appear in many paella pans.
• Include seafood: Seafood paella was one of my dad’s specialties. He’d add a medley of fresh prawns, mussels, clams, baby squid or calamari rings to the pan. It’s a perfect way to serve up the catch of the day.

How to Store Chicken Paella

Allow the chicken and paella to cool slightly, then transfer it to an airtight container. Stow it in the fridge until you’re ready for seconds. If you have a decent amount of leftovers or are making paella ahead of time, portion it out into multiple containers to make reheating a breeze.

Can you freeze chicken paella?

This chicken paella recipe freezes brilliantly. Transfer the cooled paella to a freezer-safe container and freeze it for up to three months. Thaw it in the refrigerator overnight before reheating.

How long does chicken paella last?

Refrigerated chicken paella will last up to four days. If you’ve added seafood, plan to eat the paella within two days. Frozen chicken paella should be eaten within three months.

How do you reheat chicken paella?

We recommend reheating chicken paella on the stovetop. Preheat a little olive oil in a saucepan over medium-low heat, then add the leftover paella. Cook, stirring occasionally, for several minutes until heated through. If you’ve added seafood, reheat the paella in an oven at 300°F for 15 to 20 minutes until warmed through. This way, the seafood will be reheated gently and won’t become overcooked and rubbery.

Chicken Paella Tips

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Can you use other cuts of chicken in paella?

Boneless chicken thighs have a rich, fatty, savory quality that makes them an excellent foundation for paella, but they’re not the only option. You can use bone-in chicken thighs or drumsticks, which boast a similar richness and flavor. Before serving, you can cut the meat off the bone and add it back to the paella pan. Of course, chicken breasts are a suitable alternative if you’re in the mood for something a little lighter.

How do you get the crispy bottom on paella?

Known as socarrat, the crispy bottom on paella is considered the best part of the dish by some (myself included). The name comes from socarrar, meaning “to scorch.” The key to achieving that crispy toasted crust? Put down your spoon and resist the temptation to stir the paella—the opposite of what you’d do if you were cooking risotto. As the paella simmers, the bottom layer of rice becomes gorgeously crispy and caramelizes to a deep brown.

What can you serve with chicken paella?

Our chicken paella recipe is a one-pot meal that covers all your bases: chicken, ham, vegetables and rice. So, you can keep your sides light. Think along the lines of a crusty bread, a flamboyant flamenco summer salad made with blood oranges and avocados, or a simple tapas recipe like olives and cheese.

What wine goes with chicken paella?

I like to keep things local when choosing a wine to pair with paella. Spanish reds, whites and roses can all complement the components in the dish, although a rose will always win as my all-time favorite. For reds and roses, look for garnacha, mencia tempranillo or monastrell. For whites, try albariño, godello, viura or a white Rioja (aka Rioja blanco).