Easy Week-Night Chicken Paella


Easy Week-Night Chicken Paella



  • 3-1/2 cups chicken broth
  • 1/2 tsp saffron threads
  • 2 TBS olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 3 TBS tomato paste
  • 1 red pepper, seeded and thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • 1-1/2 tsp smoked paprika (we prefer hot smoked paprika)
  • Salt and freshly ground pepper
  • 1-1/4 cups Arborio rice
  • 2 cups rotisserie chicken, cut into small pieces
  • 1 cup small green peas (frozen works perfectly)

Combine chicken broth and saffron in a small saucepan (or glass measuring cup). Heat oil over medium heat in a large oven-proof skillet. Add onion and garlic and cook, stirring often for 10 minutes or until soft and very lightly browned. Heat oven to 350°.

Add tomato paste, red and green peppers and seasoning. Cook over very low heat until ingredients are completely coated with tomato paste mixture. While this is cooking, heat the chicken broth and saffron on cooktop or in microwave.

Add the rice and heated saffron broth, mix well and bring to a boil. Cover tightly and place skillet in oven. Bake 20 minutes. Remove from oven, fold in the chicken and peas then bake (covered) an additional 10 minutes or until the rice is tender. Correct seasoning. 4 – 6 servings.