A vibrant Spanish-inspired rice dish featuring tender chicken, colourful vegetables, smoked paprika, and delicate saffron.
Spanish Chicken Paella combines basmati rice with juicy chicken thighs, red pepper, tomatoes, and green peas. Olive oil, garlic, onion, smoked paprika, and saffron create a fragrant base, giving the dish its warm colour and rich savoury flavour.
The rice cooks with the chicken stock, absorbing the seasoning while remaining tender and flavourful. Green peas add colour and a touch of sweetness, while fresh parsley and lemon provide a refreshing finish. This colourful one-pot meal is ideal for family lunches, dinners, and gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 20 minutes
1 kg chicken thighs
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 red pepper, sliced
2 tomatoes, chopped
1 cup green peas
1 tsp smoked paprika
Saffron, to taste
½ tsp pepper
Salt, to taste
5½ cups chicken stock
Fresh parsley, for garnish
Lemon, for serving
Method
Wash and Soak the Rice
Rinse the basmati rice thoroughly and soak it for 20 minutes. Drain well and set aside.Brown the Chicken
Heat the olive oil in a large, wide cooking pan. Add the chicken thighs and brown them for approximately 8 minutes, turning as needed for even colour.Cook the Vegetables and Seasonings
Add the chopped onion, minced garlic, sliced red pepper, and chopped tomatoes. Cook for about 5 minutes, until the vegetables begin to soften. Stir in the smoked paprika and saffron.Add Rice and Stock
Add the drained rice and pour in the chicken stock. Stir gently to distribute the rice and seasonings evenly. Bring the mixture to a gentle boil.Cook the Rice
Cook uncovered for approximately 15 minutes, allowing the rice to absorb the stock and develop flavour.Add the Peas
Stir in the green peas and cook for another 5 minutes, until the rice is tender and the peas are heated through.Rest and Garnish
Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Serve
Serve Spanish Chicken Paella with garlic aioli, mixed salad, grilled vegetables, and lemon wedges. The creamy aioli and fresh vegetables complement the smoky rice, while lemon adds a bright finish to the chicken and saffron flavours.