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Chicken Paella Recipe

Name: Loco Mexicanos Chicken Paella Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp extra-virgin olive oil; 1 lb boneless skinless chicken thighs, cut into 1–1½ inch pieces; 4 oz Spanish chorizo or smoked sausage, sliced 1/4 inch; 1 cup sweet onion, finely chopped; 1 cup red bell pepper, seeded and diced; 4 cloves garlic cloves, minced; 1 cup ripe tomatoes, grated or finely chopped (or 1 cup canned crushed); 1.5 cups short-grain paella or Arborio rice; 0.25 tsp saffron threads, lightly crushed; 1 tsp smoked paprika (pimentón); 0.5 cup dry white wine; 3.5 cups low-sodium chicken broth, hot; 1 piece bay leaf; 1.5 tsp kosher salt; 0.5 tsp black pepper; 8 pieces medium shrimp, peeled and deveined (optional); 0.5 cup frozen peas, thawed; 1 piece lemon, cut into wedges; 2 tbsp fresh flat-leaf parsley, chopped; 1 tbsp unsalted butter (optional, for gloss); 1 tbsp extra parsley for garnish

Inspired by Loco Mexicano

Time1h

Serves4

Make Chicken Paella Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paella Base

3 tbsp extra-virgin olive oil

1 lb boneless skinless chicken thighs, cut into 1–1½ inch pieces

4 oz Spanish chorizo or smoked sausage, sliced 1/4 inch

1 cup sweet onion, finely chopped

1 cup red bell pepper, seeded and diced

4 cloves Garlic cloves, minced

1 cup ripe tomatoes, grated or finely chopped (or 1 cup canned crushed)

1 1/2 cups short-grain paella or Arborio rice

1/4 tsp saffron threads, lightly crushed

1 tsp smoked paprika (pimentón)

1/2 cup dry white wine

3 1/2 cups low-sodium chicken broth, hot

1 piece bay leaf

1 1/2 tsp kosher salt

1/2 tsp black pepper

Seafood & Vegetables (optional garnish and additions)

8 pieces medium shrimp, peeled and deveined (optional)

1/2 cup frozen peas, thawed

1 piece lemon, cut into wedges

2 tbsp fresh flat-leaf parsley, chopped

Finishing

1 tbsp unsalted butter (optional, for gloss)

1 tbsp extra parsley for garnish

Method

Paella Base

Prepare saffron

Place saffron threads in a small bowl with 2 tablespoons of hot chicken broth. Let steep while you prepare other ingredients (5–10 minutes) so saffron releases color and aroma.

Heat a large wide skillet or paella pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the chicken pieces in a single layer (work in batches if necessary) and brown on all sides, about 4–5 minutes. Season lightly with 1/2 tsp salt and 1/4 tsp pepper as they brown. Remove browned chicken to a plate and set aside.

Reduce heat to medium and add remaining 1 tablespoon olive oil to the pan. Add sliced chorizo and cook until it renders some fat and begins to brown, about 2–3 minutes. Stir and scrape brown bits from the pan.

Add chopped onion and diced red bell pepper. Sauté until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the grated tomatoes (or canned crushed tomatoes), smoked paprika, and the remaining 1 tsp kosher salt (reserve some salt to adjust later). Cook the mixture (sofrito) for 4–5 minutes until it thickens slightly and darkens in color.

Add the rice to the pan and stir for 2 minutes, coating each grain with the sofrito and oil. This toasting step helps the rice stay separate and improves flavor.

Pour in the white wine and simmer until almost completely evaporated, about 1–2 minutes, scraping any bits from the bottom.

Return the browned chicken to the pan, distributing pieces evenly. Add the hot chicken broth, the saffron with its soaking liquid, bay leaf, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Do not stir the rice after this point — this helps form the socarrat (crispy bottom).

Bring to a gentle boil over medium-high heat, then reduce heat to medium-low to maintain a steady simmer. Cook uncovered for 15 minutes. Rotate the pan once halfway through to ensure even cooking if your heat source is uneven.

Seafood & Vegetables (optional garnish and additions)

After the initial 15 minutes of simmering, gently press the shrimp (if using) into the rice, distribution across the top, and sprinkle the peas over the surface. Continue cooking without stirring for another 5–8 minutes, until the rice is tender and the shrimp are opaque and cooked through (internal temperature ~145°F / 63°C).

If the surface looks dry but rice is still firm, add up to 1/4 cup additional hot broth and continue cooking. The goal is tender rice with most liquid absorbed and a slight crust on the bottom.

Finishing

When rice is cooked and liquid is absorbed, remove the pan from heat. Cover loosely with a clean kitchen towel or aluminum foil and let rest for 5–7 minutes to allow flavors to meld and steam to finish cooking rice.

Optional: Dot the surface with 1 tablespoon butter and let melt into the rice for a glossy finish. Sprinkle chopped parsley over the paella and arrange lemon wedges around the pan for serving.

Serve directly from the pan, encouraging diners to scrape some of the socarrat (crispy rice) from the bottom. Adjust salt and pepper to taste at the table.