Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup, 150g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon saffron threads (2.5 ml), lightly toasted
  • Salt and freshly ground black pepper to taste
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (approx. 900g)
  • 1 ½ cups Bomba rice (or other short-grain rice, approx. 300g)
  • 4 cups chicken broth, warmed (approx. 950ml)
  • ½ cup frozen peas (approx. 75g)
  • ½ cup frozen green beans, cut into 1-inch pieces (approx. 75g)
  • Lemon wedges, for serving
  • Fresh parsley, chopped

Instructions:

  1. Heat olive oil in the paella pan over medium heat. Add onion and cook until softened. Add garlic and bell pepper; cook until fragrant. Stir in diced tomatoes, smoked paprika, saffron, salt, and pepper.
  2. Add chicken to the pan and cook until browned on all sides. Don't worry about cooking it through at this stage.
  3. Stir in the Bomba rice to coat with the sofrito. Pour in the warmed chicken broth, ensuring the rice is evenly distributed. Bring to a simmer.
  4. Reduce heat to low, and simmer uncovered, without stirring, for 20-25 minutes, or until the rice has absorbed most of the liquid. Rotate the pan occasionally for even cooking. Listen for a slight crackling sound, indicating the socarrat is forming.
  5. Stir in frozen peas and green beans during the last 5 minutes of cooking.
  6. Remove from heat, cover loosely with foil, and let rest for 10 minutes. Garnish with lemon wedges and fresh parsley before serving. Enjoy your Delicious Chicken Paella Recipe!