{"id":254302,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-paella\/"},"modified":"2025-01-16T12:43:03","modified_gmt":"2025-01-16T18:43:03","slug":"chicken-paella","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-paella\/","title":{"rendered":"Chicken Paella"},"content":{"rendered":"<p>Chicken paella reigns supreme as my favorite one-pan comfort food dinner. The classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cuisines\/european\/spanish\/\" data-name=\"www.tasteofhome.com\/recipes\/cuisines\/european\/spanish\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Spanish dish<\/a>\u00a0brims with tender pieces of chicken and ham mixed with red peppers, peas and fragrant rice. What&#8217;s not to love?<\/p>\n<p>Ask an assortment of folks how they make paella, and you&#8217;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&#8217;s almost always a generous pinch of saffron involved.<\/p>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-pans\/\" data-name=\"www.tasteofhome.com\/article\/types-of-pans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of pan<\/a> helps create paella&#8217;s iconic crispy bottom, but it&#8217;s not a must-have. Any large skillet will get the job done just as well.<\/p>\n<h2>Ingredients for Chicken Paella<\/h2>\n<ul>\n<li><strong>Chicken:<\/strong> There&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">recipe for every cut of chicken<\/a>, and paella was made for chicken thighs. Dark meat chicken packs the most flavor, so we like to use boneless skinless chicken thighs.<\/li>\n<li><strong>Ham:<\/strong> A chicken paella recipe is a great way to use <a href=\"https:\/\/www.tasteofhome.com\/collection\/leftover-ham-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/leftover-ham-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">leftover ham<\/a>, but the dish can be made with any smoked pork product. Feel free to swap in Spanish-style cured chorizo for a smokier flavor.<\/li>\n<li><strong>Vegetables:<\/strong> 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.<\/li>\n<li><strong>Rice:<\/strong> Paella can be made with a few <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of rice<\/a>. The best are Spanish short-grain varieties like classic Bomba and Calasparra, but they&#8217;re difficult to find. We make our chicken paella recipe with Italian arborio rice (famous for its use in <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-risotto\/\" data-name=\"www.tasteofhome.com\/article\/what-is-risotto\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">risotto<\/a> dishes), and it always turns out fantastic.<\/li>\n<li><strong>Spices and seasonings: <\/strong>Traditional paella recipes get their golden hue from <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-saffron\/\" data-name=\"www.tasteofhome.com\/article\/what-is-saffron\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">saffron<\/a>. But, hey, saffron is expensive, and it&#8217;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.<\/li>\n<li><strong>Broth:<\/strong> Chicken broth is the ideal cooking liquid for paella, as it enhances the salty savoriness of the dish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the chicken and vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104240 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"A red pot filled with diced chicken and ham, being stirred with a ladle. Surrounding the pot are bowls of peas, rice, and spices, as well as a glass of juice. A red-striped towel is placed beside the pot.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 2: Saute the rice<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104241\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"A red pot on a light surface contains sizzling garlic and spices. Nearby, a wooden spoon rests in the pot. Surrounding the pot are bowls with diced chicken, peas, seasoning, and a measuring cup of broth. A striped kitchen towel is also visible.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.<\/p>\n<h3>Step 3: Add the broth and simmer<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104242\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"A red Dutch oven on a light countertop contains cooked chicken pieces and rice, with diced tomatoes on top. A wooden spoon rests inside. Nearby, there are bowls of salt, pepper, green peas, and a measuring cup with broth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104243 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"A large red pan filled with a vibrant dish of chicken fried rice, featuring diced chicken, peas, and carrots. A spoon rests inside. A red-and-white striped cloth and salt and pepper shakers are nearby on a light surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Chicken Paella Variations<\/h2>\n<ul>\n<li><strong>Add tomatoes and saffron: <\/strong>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.<\/li>\n<li><strong>Mix up the veggies:<\/strong> Across Spain, it&#8217;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.<\/li>\n<li><strong>Try other meats:<\/strong> 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.<\/li>\n<li><strong>Include seafood:<\/strong> Seafood paella was one of my dad&#8217;s specialties. He&#8217;d add a medley of fresh prawns, mussels, clams, baby squid or calamari rings to the pan. It&#8217;s a perfect way to serve up the catch of the day.<\/li>\n<\/ul>\n<h2>How to Store Chicken Paella<\/h2>\n<p>Allow the chicken and paella to cool slightly, then transfer it to an airtight container. Stow it in the fridge until you&#8217;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.<\/p>\n<h3>Can you freeze chicken paella?<\/h3>\n<p>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.<\/p>\n<h3>How long does chicken paella last?<\/h3>\n<p>Refrigerated chicken paella will last up to four days. If you&#8217;ve added seafood, plan to eat the paella within two days. Frozen chicken paella should be eaten within three months.<\/p>\n<h3>How do you reheat chicken paella?<\/h3>\n<p>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&#8217;ve added seafood, reheat the paella in an oven at 300\u00b0F for 15 to 20 minutes until warmed through. This way, the seafood will be reheated gently and won&#8217;t become overcooked and rubbery.<\/p>\n<h2>Chicken Paella Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104244\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"Plates of chicken fried rice with peas and carrots are arranged on a light countertop. A skillet with more of the dish and a red-striped napkin with forks are nearby, along with salt and pepper shakers.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use other cuts of chicken in paella?<\/h3>\n<p>Boneless chicken thighs have a rich, fatty, savory quality that makes them an excellent foundation for paella, but they&#8217;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&#8217;re in the mood for something a little lighter.<\/p>\n<h3>How do you get the crispy bottom on paella?<\/h3>\n<p>Known as <em>socarrat<\/em>, the crispy bottom on paella is considered the best part of the dish by some (myself included). The name comes from <em>socarrar<\/em>, meaning &#8220;to scorch.&#8221; The key to achieving that crispy toasted crust? Put down your spoon and resist the temptation to stir the paella\u2014the opposite of what you&#8217;d do if you were cooking <a href=\"https:\/\/www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/creamy-risotto-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">risotto<\/a>. As the paella simmers, the bottom layer of rice becomes gorgeously crispy and caramelizes to a deep brown.<\/p>\n<h3>What can you serve with chicken paella?<\/h3>\n<p>Our chicken paella recipe is a <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-pot-meals\/\" data-name=\"www.tasteofhome.com\/collection\/one-pot-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">one-pot meal<\/a> that covers all your bases: chicken, ham, vegetables and rice. So, you can keep your sides light. Think along the lines of a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crusty bread<\/a>, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/flamboyant-flamenco-summer-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/flamboyant-flamenco-summer-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flamboyant flamenco summer salad<\/a> made with blood oranges and avocados, or a simple <a href=\"https:\/\/www.tasteofhome.com\/collection\/tapas-recipes-for-your-next-cocktail-party\/\" data-name=\"www.tasteofhome.com\/collection\/tapas-recipes-for-your-next-cocktail-party\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tapas recipe<\/a> like olives and cheese.<\/p>\n<h3>What wine goes with chicken paella?<\/h3>\n<p>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 albari\u00f1o, godello, viura or a white Rioja (aka Rioja blanco).<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our easy chicken paella recipe is a one-pan wonder packed with tender chicken, ham, aromatic rice and a medley of veggies. It&#8217;s a true Spanish favorite!<\/p>\n","protected":false},"author":7061,"featured_media":2104475,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307339,307330,307345,304333,304328,305271,304292,304338,304390,303966,340638,304368,303887,306848,304268,307307,324623,307579,307559,304243,304388,304020,340236,304395,304005,304398,304150,303883,340661,307594,304403],"categories-v2":[310374,310369,310378,308991,308984,308481,309216,308305,308992,308761,308495,340804,308745,308478,309603,259483,310342,309177,310563,310541,309586,308752,308594,340626,308782,308549,308797,309434,308476,340844,339211,308812],"coauthors":[39575],"recommended_recipes":[{"post_title":"Chicken Cacciatore","post_link":"\/recipes\/chicken-cacciatore\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-Cacciatore_EXPS_FT24_2599_ST_0223_2.jpg"},{"post_title":"Kung Pao Chicken","post_link":"\/recipes\/kung-pao-chicken\/","post_image":"\/wp-content\/uploads\/2025\/02\/Kung-Pao-Chicken_EXPS_TOHVP25_116185_MF_01_24_2.jpg"},{"post_title":"Spanish-Style Paella","post_link":"\/recipes\/spanish-style-paella\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spanish-Style-Paella_EXPS_FT20_39254_F_0311_1.jpg"},{"post_title":"Mediterranean Chicken Pasta","post_link":"\/recipes\/mediterranean-chicken-pasta\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps183149_TH143194B06_06_3b.jpg"},{"post_title":"Grilled Chorizo and Shrimp Paella","post_link":"\/recipes\/grilled-chorizo-and-shrimp-paella\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_FT19_50438_F_0717_1C_RMS.jpg"},{"post_title":"Mom's Paella","post_link":"\/recipes\/mom-s-paella\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mom-s-Paella_EXPS_MIOPBZ17_6955_B10_013_4b.jpg"},{"post_title":"Chicken Marinara","post_link":"\/recipes\/chicken-marinara\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Marinara_exps11572_SD19999443B04_19_4bC_RMS.jpg"},{"post_title":"Hearty Paella","post_link":"\/recipes\/hearty-paella\/","post_image":"\/wp-content\/uploads\/2017\/09\/Hearty-Paella_exps76331_THHC2238742B09_21_2bC_RMS.jpg"},{"post_title":"Shrimp & Broccoli Brown Rice Paella","post_link":"\/recipes\/shrimp-broccoli-brown-rice-paella\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps168228_HCKA143243B08_28_7b_WEB.jpg"},{"post_title":"Chicken Pasta Casserole","post_link":"\/recipes\/chicken-pasta-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-Pasta-Casserole_exps29483_SD19999443C04_22_4bC_RMS.jpg"},{"post_title":"Couscous Paella","post_link":"\/recipes\/couscous-paella\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34163_LT1113260D66.jpg"},{"post_title":"Italian Baked Chicken","post_link":"\/recipes\/italian-baked-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Baked-Chicken_exps23787_CWC1597098D49_RMS.jpg"},{"post_title":"Chicken Parmigiana","post_link":"\/recipes\/chicken-parmigiana\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10866_QC10064C6B.jpg"},{"post_title":"Italian Restaurant Chicken","post_link":"\/recipes\/italian-restaurant-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Restaurant-Chicken_exps120988_THHC1998108D03_23_3bC_RMS.jpg"},{"post_title":"Paella","post_link":"\/recipes\/paella\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chicken-Paella_EXPS_TOHD24_29684_JonathanMelendez_07.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-paella\/","name":"Chicken Paella","datePublished":"2018-01-01","dateModified":"2025-01-16","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_EXPS_TOHD24_29684_JonathanMelendez_07.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This easy chicken paella recipe will transport your taste buds to sunny Spain\u2014no plane tickets required! Loaded with chicken, ham, veggies and rice, it's the ideal one-pot meal.","recipeIngredient":["2 boneless skinless chicken thighs (about 1\/2 pound), cut into 2-inch pieces","1\/2 cup cubed fully cooked ham","1\/3 cup chopped onion","1\/3 cup julienned sweet red pepper","1 tablespoon olive oil, divided","1\/2 cup uncooked arborio rice","1\/2 teaspoon ground turmeric","1\/2 teaspoon ground cumin","1\/2 teaspoon minced garlic","1\/8 teaspoon salt","1 cup plus 2 tablespoons chicken broth","3\/4 cup frozen peas, thawed"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the chicken and vegetables","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Saute the rice","text":"In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the broth and simmer","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Paella_TOHD24_29684_JonathanMelendez_03.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Camille Berry"}],"nutrition":{"@type":"NutritionInformation","calories":" 516 calories","fatContent":"17g fat (4g saturated fat)","cholesterolContent":"99mg cholesterol","sodiumContent":"1242mg sodium","carbohydrateContent":"52g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"36g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.8181818,"reviewCount":11,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aspear"},"reviewBody":"<p>This was a comforting and easy dish to make.  I doubled the recipe for my family and added seasoning to the chicken when I was browning it, but otherwise, I followed the recipe as written, and it turned out well.  As an aside, this dish doesn't resemble the paella my husband used to make with sausage, shrimp, tomatoes, and the like.  It's still good in its own right.  We will make this again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>This makes a great chicken and rice dish.  It doesn't taste exactly like the paella in Spain but, in fairness, even the same ingredients taste different in different countries.  To avoid the problems of scorching this or running out of liquid mentioned below, try making the rice separately ahead of time. Add it to the spices, meat and vegetables when it's fully cooked instead of uncooked. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maria WendyYaksic Ya\u00f1ez"},"reviewBody":"No entiendo la obsesi\u00f3n de ponerle guisantes a las paellas. NO LLEVAN GUISANTES . C\u00farcuma? NOOOOOO azafr\u00e1n. La c\u00farcuma es una especia India. En f\u00edn, un arroz con pollo que seguramente estar\u00e1 muy rico. Pero paella NOOOOOO","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"clm8203"},"reviewBody":"My husband and I both really like this dish.  We have subbed in shrimp for chicken which was good too.  One note, if you are a cooking novice like me--make sure to stir during the 30 minute simmer.  I burned the first batch really well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mandisa"},"reviewBody":"Really good recipe.  I used leftover ham and chicken, so it had a hint of maple and cloves.  I also used generic medium grain rice instead of the expensive arborio rice but it came out delicious nonetheless.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"puddincake"},"reviewBody":"This recipe is missing something -- very dry and  needs more favor perhaps with tomato sauce.  I used arborio rice and had doubled the recipe to make 4 servings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary"},"reviewBody":"I was disappointed in this recipe. There is too little chicken broth, and it cooked out long before the recommended cooking time when cooked on medium heat, as the recipe recommends. In addition, it is lacking in flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"conshanty"},"reviewBody":"My son needed me to make a \"Spanish\" recipe for his Spanish class to sample.  He chose a chicken paella recipe from a Spanish site online, but some of the measurements were for \"bowls\".  Since I was unsure what amount a \"bowl\" was, I searched Taste Recipes and found this recipe.  The ingredients were pretty similar, but I was happy that the TOH recipe called for turmeric instead of saffron, which is very expensive.  I don't know how the taste compares, but turmeric at least gives the yellow color of saffron.  I doubled this recipe for the class, and it was a hit.  Lots of comopliments, and my son's best friend requested that I make it next time he comes over.  Very tasty, and I will make again for our family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"I cooked it in a non-stick pan for 35 minutes and it got burned on the bottom. So definitely check after 30 minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Andy Neilson","givenName":"Andy","familyName":"Neilson"},"reviewBody":"Super easy and extra tasty.  I used a poblano pepper because that's I'l I had.  I added a little white pepper for heat. Tasted even better the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrsnelson1530"},"reviewBody":"Pretty good easy to make","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"29684","romance_copy_dek":"This easy chicken paella recipe will transport your taste buds to sunny Spain\u2014no plane tickets required! 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