Best Quick Chicken Paella Recipes

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

QUICK CHICKEN AND CHORIZO PAELLA

Steps:

• Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
• Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
• Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

QUICK CHICKEN PAELLA WITH SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.
• Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.
• Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.
• ** Spanish chorizo, a pork-link sausage flavored with garlic and spices, is milder than Mexican chorizo. It's available at specialty foods stores and Spanish markets and from latienda.com.

IVY MANNING'S QUICK CHICKEN PAELLA WITH SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo. Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes. Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

QUICK CHICKEN PAELLA

Steps:

• In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
• Remove and set aside.
• Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
• Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
• Add the tomatoes, rice and stock and bring to a boil.
• Return the chicken to the skillet.
• Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender.
• Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.

QUICK SHRIMP AND CHICKEN PAELLA

Steps:

• In small bowl, mix saffron and hot water; set aside.
• In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
• Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.

QUICK CHICKEN PAELLA

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
• Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
• Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.

QUICK CHICKEN PAELLA WITH SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.
• Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

QUICK CHICKEN PAELLA WITH SUGAR SNAP PEAS RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 400°F. Mix white wine
• and saffron threads in small measuring
• cup; set aside. Combine salt, smoked
• paprika, and black pepper in small bowl;
• rub spice mixture all over chicken thighs.
• Heat heavy large ovenproof skillet over
• medium-high heat. Add chorizo and sauté
• until fat begins to render and sausage
• browns, stirring occasionally, about
• minutes. Transfer chorizo to large plate.
• Add olive oil to skillet. Add chicken thighs
• to skillet and cook until browned, about
• minutes per side. Transfer chicken to
• plate with chorizo.
• Pour off all but 1 tablespoon drippings
• from skillet. Reduce heat to medium. Add
• chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced
• garlic and stir 30 seconds. Add long-grain
• rice and stir to coat. Add wine-saffron
• mixture and bring to boil, scraping up
• browned bits from bottom of skillet. Add
• chicken broth, tomatoes with juice, and
• roasted red peppers. Bring to simmer. Stir
• in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover
• skillet tightly with foil, then cover skillet
• with lid. Bake paella until rice is almost
• tender, about 25 minutes.
• Transfer chicken to plate. Stir rice;
• season to taste with salt and pepper. Scatter
• snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid.
• Bake until snap peas are crisp-tender, rice
• is tender, and chicken is cooked through, about 10 minutes longer.
• Sometimes labeled Pimentón Dulce or
• Pimentón de La Vera Dulce; available at
• some supermarkets, at specialty foods
• stores, and from latienda.com.
• ** Spanish chorizo, a pork-link sausage
• flavored with garlic and spices, is milder
• than Mexican chorizo. It's available at
• specialty foods stores and Spanish markets
• and from latienda.com.
• Per serving: 551.0 kcal calories, 36.7 % calories from fat, 22.5 g fat, 6.8 g saturated fat, 91.1 mg cholesterol, 52.6 g carbohydrates, 3.1 g dietary fiber, 6.3 g total sugars, 49.5 g net carbohydrates, 31.8 g protein
• Nutritional analysis provided by
• Bon Appétit