Chicken Paella with Saffron, Peppers and Peas

Name: Chicken Paella with Saffron, Peppers and Peas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g boneless chicken thighs, bite-size pieces; 300 g short-grain rice; 1 whole medium onion, diced; 1 whole red bell pepper, diced; 2 cloves garlic, minced; 150 g crushed tomatoes; 900 ml chicken broth, hot; 1 pinch saffron threads; 1 tsp sweet paprika; 100 g peas; 2 tbsp olive oil; 1 tsp fine salt; 1 whole lemon, cut into wedges; 2 tbsp chopped parsley

Spanish-style chicken and rice with saffron, bell pepper, peas and lemon.

By Hez ArslanUpdated October 2, 2026

Total 1 hrMakes 4 servings

Jump to Recipe

This chicken paella cooks rice in saffron-scented broth without stirring, allowing a golden crust to form at the base. Brown the chicken first and spread the rice evenly before adding broth. Steep saffron in 2 tablespoons hot broth for 5 minutes. Heat oil in a wide paella pan or skillet. Brown chicken pieces 5 to 7 minutes; transfer to a plate. Cook onion and pepper 5 minutes. Add garlic, tomato and paprika; cook until tomato thickens. Stir rice through the mixture, return chicken, then pour in hot broth and saffron. Spread rice evenly; do not stir again. Cook uncovered over medium-low heat about 20 minutes until rice is tender and liquid absorbed. Add peas for final 5 minutes. Rest 5 minutes; serve with parsley and lemon.

Chicken Paella with Saffron, Peppers and Peas

How to tell when it is ready

Rice is tender and broth absorbed; chicken is fully cooked.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest for a brighter flavor.

Serving suggestions

Serve with a fresh seasonal side.
Pair with a suitable salad or fruit.
Offer a complementary sauce or topping.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains chicken. Cook chicken to 74°C (165°F); use hot broth and avoid stirring after rice is spread.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store chicken paella?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken Paella with Saffron, Peppers and Peas