Smoked Paprika Chicken Paella

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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Get ready to transport your taste buds to sunny Spain with this Smoked Paprika Chicken Paella. This dish combines tender chicken, aromatic spices, and vibrant veggies all in one skillet, making it a perfect weeknight meal that's both fulfilling and flavorful.

Ingredients for Smoked Paprika Chicken Paella

Chicken thighs are incredibly juicy and flavorful, making them a perfect choice for this paella. Olive oil adds richness and helps brown the chicken. Onion and garlic create a savory base, while red bell pepper adds a sweet, mild flavor. Frozen peas offer a pop of sweetness and color. Arborio rice is creamy and absorbs flavors well, making it ideal for paella. Chicken broth enhances the depth of flavor. Smoked paprika brings a smoky warmth, and saffron threads add a unique, aromatic touch. Lemon wedges provide a fresh, zesty finish, and fresh parsley gives a bright, herbal note.

Tips & Tricks

  • If you don't have saffron, a pinch of turmeric can substitute for color, though the flavor will differ.
  • For a crispier bottom, let the paella sit uncovered for a few minutes after cooking.
  • If the rice looks too dry while cooking, add a splash more broth to keep it moist.

Serving Suggestions

This paella pairs beautifully with a simple green salad dressed in a light vinaigrette. A glass of chilled white wine, like a Sauvignon Blanc, complements the smoky and robust flavors wonderfully. If you're feeling extra, some crusty bread on the side can help scoop up every last bit of goodness from the plate.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but be mindful that chicken breasts tend to dry out more quickly than thighs, so adjust cooking times accordingly.
What if I don't have Arborio rice?
You can substitute with any short-grain rice, but keep an eye on the liquid ratio as different rice types absorb differently.

Smoked Paprika Chicken Paella Recipe Walkthrough

Start by heating your olive oil in a large skillet over medium heat. While the oil is warming up, season your chicken thighs with some salt, pepper, and half of the smoked paprika. This quick seasoning step injects flavor right from the start.

Once the oil is shimmering, place the chicken thighs in the skillet. Let them brown on both sides, about 5 minutes per side should do the trick. You’re looking for a nice golden crust. When done, remove the chicken and set it aside on a plate.

In the same skillet, toss in the chopped onion, minced garlic, and sliced red bell pepper. Let these cook down until they’re soft, stirring occasionally. This should take about 5 minutes. Stir in the Arborio rice, ensuring it gets a good coating of the oil and flavors. Add the remaining smoked paprika and the saffron threads, cooking for another 2 minutes to let the spices bloom.

Now, pour in the chicken broth and add the frozen peas. Season lightly with salt and pepper, keeping in mind you can adjust later. Stir everything together so the rice is submerged and the ingredients are evenly distributed.

Place the browned chicken thighs back into the skillet, nestling them on top of the rice mixture. This way, the juices from the chicken will seep into the rice as it cooks. Lower the heat, cover the skillet, and let it simmer gently until the rice is tender and the chicken is cooked through, which will take about 20 minutes.

Once done, fluff the rice a little, making sure everything is well mixed. Garnish with lemon wedges for squeezing over and a sprinkle of fresh parsley before serving.

Why You'll Love This Recipe

  • Quick and easy one-pan dish — minimal cleanup!
  • Rich, smoky flavors from smoked paprika and saffron.
  • Uses simple ingredients you probably already have at home.
  • Perfect for a family dinner or a cozy get-together with friends.
  • Flexible enough to tweak based on what you have in the pantry.

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

Step-by-step 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.

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