Smoked Paprika Chicken Paella

A unique twist on traditional paella, this Smoked Paprika Chicken Paella is infused with bold flavors and an aromatic smoky touch, making it a crowd-pleaser for any dinner occasion.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

1.5 lbs skinless chicken thighs

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 red bell pepper, sliced

1 cup frozen peas

1 cup Arborio rice

3 cups chicken broth

1 tsp smoked paprika

1/2 tsp saffron threads

Salt and pepper to taste

1 lemon, cut into wedges

Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Season chicken thighs with salt, pepper, and 1/2 tsp of smoked paprika.

3. Brown chicken on both sides in the skillet, about 5 minutes per side.

4. Remove chicken and set aside.

5. In the same skillet, add onion, garlic, red bell pepper, and cook until soft.

6. Stir in rice, remaining smoked paprika, and saffron, cooking for 2 minutes.

7. Add chicken broth, peas, and season with salt and pepper.

8. Return chicken to the skillet, placing it on top of the rice mixture.

9. Cover and cook on low heat until rice is tender and chicken is cooked through, about 20 minutes.

10. Garnish with lemon wedges and fresh parsley before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over low heat, adding a splash of broth or water to maintain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.