This chicken paella is simplified for ease of making. While a paella pan can be used, it is not required, only a dutch oven pot. Deeply flavorful with paprika and red pepper coming through strongest, this dish is filling, tasty, and easy to make.

Preparation List for Simple Chicken Paprika Paella:

• Servings: 4 – 6
• Cook Time: 1 hour
• Ingredients:
  • 6 bone-in skin-on chicken thighs
  • 4 ounces(110g) Spanish chorizo cut into bite size pieces (not to be confused with Mexican chorizo which is raw)
  • 3 cups(700ml) Arborio Rice ( aka risotto rice)
  • 2 red bell peppers chopped
  • 1 white onion chopped
  • 1/2 cup(120ml) white wine
  • 3.5 cups(830ml) low-sodium chicken broth
  • 2 cloves garlic chopped finely
  • 6 tablespoons(90ml) olive oil
  • 3 tablespoons(21g) paprika
  • 2 roma tomatoes chopped
  • Salt and pepper
  • 1/4 teaspoon(0.25g) crushed saffron threads

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Simple Chicken Paprika Paella Recipe

• Prepare Vegetable Base for Paella (Sofrito). Add the 2 chopped bell peppers, the chopped white onion, and the 2 finely chopped garlic cloves to the pan and fry on medium until the bell pepper pieces are tender (10 minutes or so). Add the two chopped tomatoes and cook another 10 minutes.

• Prepare dish for baking. Preheat oven to 325F(160C). In a separate sauce pan, add 3.5 cups(830ml) low-sodium chicken broth until boiling. Add the 3 tablespoons(21g) paprika and the 1/4 teaspoon(0.25g) crushed saffron threads to the cooking vegetables. Add the 3 cups(700ml) arborio rice to the vegetables mixture and stir well until mixed. Add the hot 3.5 cups(830ml) broth and 1/2 cup(120ml) white wine to the pan/pot and then season with salt and pepper.

• Reduce and Bake: Bring to a boil and stir some with a wooden spoon, scraping the bottom of the pan to bring up any burned on bits. Wait for the boiling mixture to thicken some and the top of the rice can be seen again. Add chicken back to the top of the pot along with 4 ounces(110g) Spanish chorizo (cut in bite size). Put the pot/pan in the preheated oven. Bake until the liquid is absorbed by the rice and the rice is al dente(about 20-30 min for me). Once done, remove from oven and let sit covered for 10 minutes so that the rice is fully cooked. Serve hot.