Easy Chicken Paella

This easy chicken paella is a weeknight winner! With one skillet, and hearty fillings like chicken, chorizo and artichokes its an amazing family dinner idea!

5 from 12 votes

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Course: Main Course

Cuisine: Spanish

Prep Time: 15

Cook Time: 45

Resting Time: 5

Total Time: 1 5

Servings:

Calories: 306kcal

Author: Kita

Equipment

1 10 - 12" skillet

Ingredients

1 cup long grain white rice
2 cups water divided
salt and pepper
2 tbs vegetable oil divided
8 oz chorizo links cut on the bias into ½" pieces
2 chicken breasts boneless, skinless, cut into ¼" thick slices
1 onion chopped
3 garlic cloves minced
¼ tsp saffron threads crumbled
1 14.5 oz can diced tomatoes
14 oz artichoke hearts rinsed and drained
½ cup frozen peas

Instructions

In a microwave safe bowl, combine the rice with 1 ½ cups water and a sprinkle of salt.
Cover with plastic wrap and microwave about 10-12 minutes, until the water is absorbed.
Heat 1 tbs vegetable oil in a large skillet over medium-high heat.
Add the chorizo and cook until browned.
With a slotted spoon, transfer to a plate. Cover with aluminum foil and set aside.
Season the chicken with salt and pepper and place in the skillet. Cook until lightly browned, about 2 minutes a side.
Add the chicken to the plate with the chorizo. Cover and set aside again.
Add the remaining 1 tbs vegetable oil and onion to the empty skillet.
Cook 5 minutes. Stir in the garlic and saffron and cook for 30 seconds.
Add the tomatoes, cooked rice, and remaining ½ cup water.
Bring to a boil, scraping the sides and bottom as needed.
Reduce the heat to medium and cook until the rice becomes tender and the remaining liquid has been absorbed, about 10 minutes longer.
Add the chicken, chorizo and any juices on the plate back to the skillet.
Add the artichokes and frozen peas.
Cook until heated through.
Season with salt and pepper to taste and serve.

Notes

Adapted from: 30 Minute Suppers Winter 2011

Nutrition