Easy Chicken Paella. Swap traditional seafood paella for an easy chicken and chorizo version - a hearty family supper for four. Find more dinner inspiration at BBC Good Food. A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round A good paella pan helps develop the socarrat, or crispy layer of rice crust on the bottom that's the most.

This Easy Chicken Paella Recipe is a one pan dinner that makes a great weeknight meal. Stir in garlic, red pepper flakes, and rice. Our Easy Chicken Paella recipe brings a satisfying favourite to the table. You can have Easy Chicken Paella using 15 ingredients and 14 steps. Here is how you cook that.

Ingredients of Easy Chicken Paella

1. Prepare of paella.
2. Prepare 1 pinch of salt and pepper.
3. You need 1 of olive oil.
4. You need 4 large of boneless chicken breasts.
5. Prepare 1 of plain flour ( for dusting ).
6. You need 500 grams of paella rice (can use risotto rice).
7. Prepare 6 slice of pancetta (or smokey bacon).
8. You need 100 grams of chorizo.
9. You need 1 of onion - finely chopped.
10. Prepare 4 of garlic cloves chopped finely.
11. Prepare 2 liter of hot chicken stock.
12. It's 1 tsp of smoked paprika.
13. You need 2 large of pinches of saffron.
14. It's 2 of handfulls of fresh or frozen peas.
15. Prepare 10 of king prawns (optional, can use any seafood).

With the classic combination of chicken, sausage and shrimp, you'll be sure to please everyone at dinner! It's easy to think of paella like just another rice pilaf or risotto. Originally, paella was made with a combination of chicken, rabbit, and snails. An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain.

Easy Chicken Paella step by step

1. preheat oven to 190c or gas mark 5.
2. season chicken breasts, lightly dust with flour.
3. heat a large wok or paella pan with olive oil.
4. brown the chicken breats in the pan.
5. once all chicken breasts have been browned,place the chicken on a baking tray and place in the centre of the oven for 30 mins.
6. whilst chicken is cooking in the oven, fry the chorizo and panchetta in the wok or pan until brown and crispy..
7. then add the garlic and onion, cook until soft.
8. in the meantime, infuse half the stock with the saffron..
9. then add smoked paprika, the rice and the infused chicken stock to the pan. leave to cook for 20 mins on a medium heat. stir from time to time.
10. after 20 minutes the rice should be nearly cooked. add the rest of the stock, along with peas, prawns and any seafood you are adding..
11. cook for a further 10 minutes..
12. take the chicken out of the oven, cut in to large chunks..
13. add the chicken to the pan and cook for another 5 minutes..
14. check the rice is fully cooked before serving, enjoy!.

Stir through the paella rice, then add the saffron and stock. Cook, skin-side down, until the skin is browned and crisp (the. Season chicken with salt and pepper. Easy Chicken Paella Risotto is a community recipe submitted by babybarbarella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Add then add the garlic and tomatoes and fry for a couple more minutes.