Easy Chicken Paella Recipes

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EASY CHICKEN PAELLA



Easy Chicken Paella image

Our Easy Chicken Paella recipe brings a satisfying favourite to the table. With the classic combination of chicken, sausage and shrimp, you'll be sure to please everyone at dinner!

Yield 4

Number Of Ingredients 13

2 cups 500 mL water
3/4 cup 185 mL uncooked regular long grain white rice
1/2 tbsp 8 mL canola oil
2 boneless, skinless chicken breasts cut into chunks
4 uncooked pork sausage links
1 small onion, chopped
1 clove garlic, minced
1 bay leaf
1 can CAMPBELL'S® Condensed Tomato Basil & Oregano Soup
1/4 lb 113 g uncooked shrimp, peeled, deveined, tails on
1 small green pepper, cut into 1" (2.5 cm) chunks
1/3 cup 80 mL frozen green peas
1/8 tsp 1 mL hot pepper sauce

Steps:

  • Heat water to a boil in saucepan. Remove from heat,stir in rice. Cover and set aside.
  • Brown chicken and sausage well in heated oil in large non-stick skillet at medium-high heat. Reduce heat to medium. Remove sausages,cut into chunks and return to skillet. Add onion,garlic and bay leaf. Cook and stir for 3 minutes. Reduce heat.
  • Stir in soup and rice mixture. Simmer,covered for 10 minutes.
  • Add shrimp,green pepper,peas and pepper sauce. Simmer until shrimps are cooked - about 5 minutes - stirring occasionally. Remove bay leaf and serve immediately.

Nutrition Facts :

SPANISH PAELLA



Spanish Paella image

You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.

Provided by Lauren Allen

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/4 cup Extra virgin olive Oil ((Spanish EVOO if you have it))
1 Onion (, diced)
1 bell pepper (, diced (I like to use ½ red and ½ green))
4 cloves Garlic
3 roma tomatoes (, very finely diced (or 8 oz. tomato sauce))
Bay leaf
1 teaspoon paprika (, sweet or smoked)
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs (, cut into pieces*)
¼ cup fresh chopped parsley (chopped, divided)
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns (, about 12 - peeled, tail on)
1/2 lb Mussels ((about 10-12), cleaned properly (beards off))
8 oz calamari rings
Lemons (, for garnish)

Steps:

  • *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Nutrition Facts : Calories 535 kcal, Carbohydrate 59 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 260 mg, Sodium 1159 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

CHICKEN PAELLA



Chicken Paella image

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven't tried arborio rice? You'll love its creamy texture.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Steps:

  • In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 1242mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

EASY PAELLA



Easy Paella image

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name "paella" refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cups chicken stock (see text)
Pinch saffron
3 tablespoons olive oil
1 medium onion, minced
2 cups short- or medium-grain rice
Salt and fresh black pepper to taste
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish

Steps:

  • Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
  • Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 2 grams, Sodium 1024 milligrams, Sugar 5 grams

CHICKEN & CHORIZO PAELLA



Chicken & chorizo paella image

Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
2 chicken breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1 tsp turmeric
pinch of saffron
1 tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Steps:

  • Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
  • Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
  • Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  • Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium

EASY PAELLA



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

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