Everyday Kitchen

Spanish · Dinner

Chicken Paella

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Paella is a Spanish dish. Avoid stirring once the rice starts simmering.

Prep
25 min
Cook
40 min
Rest, soak, marinate or chill
10 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Paella. The photograph uses larger bone-in chicken pieces and some different vegetables; this draft uses cubed thighs.
The photograph uses larger bone-in chicken pieces and some different vegetables; this draft uses cubed thighs. Representative photograph of Chicken Paella. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Heat oil from 40 ml olive oil, 600 g chicken thighs, cubed, 150 g green beans, 200 g tomatoes, grated, 15 g garlic, chopped in a wide pan; brown chicken 8 minutes. Add beans, tomato and garlic; cook 5 minutes.

Rice · About 22 min

  1. Add 320 g bomba rice, 1000 ml chicken stock, ⅛ tsp saffron, 1 tsp smoked paprika, ½ tsp salt, stir once and simmer uncovered 18–22 minutes until rice is tender and chicken reaches 74°C / 165°F. Add hot water at edges if dry before tender.

    Check: Look for this result: rice is tender and chicken reaches 74°C / 165°F.

Rest · About 10 min

  1. Cover off heat and rest 10 minutes.

Tips

  • Avoid stirring once the rice starts simmering.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use short-grain paella rice instead of bomba, checking its liquid guidance.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Chicken Paella?

Avoid stirring once the rice starts simmering.

What can I substitute in Chicken Paella?

Use short-grain paella rice instead of bomba, checking its liquid guidance.

Can I prepare Chicken Paella ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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