Easy Chicken Paella Recipe
plus a link to other easy paella recipes...

Try this easy chicken paella, you won't regret it.

When Spanish butchers chop up a chicken into bite-sized pieces, they don't remove any skin or bones!

So, the chicken in your paella will traditionally include skin and bone!

Please feel free, though, to just use the chicken flesh!

Another option would be to use a large pack of chicken wings, or plump chicken thighs. If using chicken wings, you can follow the recipe as it is.

But, if you're planning on a chicken thigh paella, I would suggest adding the stock before the rice and saffron.

I would then cook the chicken thighs in the stock for 10-15 minutes, add the rice and saffron, and proceed with the recipe instructions.

This way, the thighs will be properly cooked through, and you won't end up with half-raw chicken!

Remember that there's a link to more easy paella recipes after the instructions, and you can also check out tips and tricks on how to make paella.

Chicken Paella

What you need (for 4 people)

• 4 cups rice
• 8 cups chicken stock
• 1 chicken - chopped into bite-sized pieces
• 3 cloves garlic - peeled and thinly sliced
• 1 onion - peeled and chopped
• 2 tomatoes - skinned and chopped
• 1 green pepper - diced
• 200gr peas (fresh or frozen)
• 4 artichoke hearts - quartered
• 3 strands saffron - crumbled
• Olive oil

What to do

Sauté seasoned chicken and garlic in olive oil, in paella pan,until well-colored.

Remove and set aside.

Add onion, tomatoes, and green pepper to same oil. Cook over a low heat for 5 minutes.

Introduce peas and artichoke hearts, and cook a further 5 minutes.

Return chicken and garlic to paella pan. Add rice, cooking for one minute, stirring all the time.

Crumble in the saffron strands, followed by chicken stock.

Bring to boil, then simmer for 15 minutes.

Turn off heat, and cover with lid or foil paper.

Leave to stand for 5 minutes, then serve.