Chicken Paella

Name: Chicken Paella
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces; 0.5 cup fully ham, cubed cooked; 0.333 cup Onion, chopped; 0.333 cup sweet red pepper, julienned; 1 tbsp Olive Oil, divided; 0.5 cup uncooked arborio rice; 0.5 tsp Ground Turmeric; 0.5 tsp Ground Cumin; 0.5 tsp Garlic, minced; 0.125 tsp Salt; 1 cup Chicken Broth; 0.75 cup frozen peas, thawed

This easy chicken paella recipe will transport your taste buds to sunny Spain—no plane tickets required! Loaded with chicken, ham, veggies and rice, it's the ideal one-pot meal.

Brooke1999

Prep10 min

Cook45 min

Total55 min

Servings2

Difficultymedium

Dinner / Supper

Ingredients

2boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
0.5 cupfully ham, cubed cooked
⅓ cupOnion, chopped
⅓ cupsweet red pepper, julienned
1 tbspOlive Oil, divided
0.5 cupuncooked arborio rice
0.5 tspGround Turmeric
0.5 tspGround Cumin
0.5 tspGarlic, minced
⅛ tspSalt
1 cupChicken Broth
0.75 cupfrozen peas, thawed

Instructions

1
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.
2
In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.
3
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.