Chicken Paella

Looking for a paella recipe that is easy on the budget? Why not try this chicken paella? this paella dish consists of chicken breast, shrimps and clams for the meat and green peas, tomatoes and green chili for the vegetables then combined with seasonings and spices and of course the rice that is why it is called paella in the first place. Perfect for this coming holiday seasons and for other occasions.

To cook this dish; In a deep saucepan, boil chicken breast in water and salt. Lower heat and simmer until tender. Reserve the chicken stock for later use. Heat olive oil in wok and pan fry chicken pieces until light brown. Drain in absorbent paper towel and set aside. In the same wok and oil, saute garlic, onion and green pepper until soft. Add paprika and peppercorns and cook for 3 minutes. Add rice, green peas and tomatoes and pour in chicken stock. Cover and allow to boil then season with salt and saffron. Simmer until rice is cooked and chicken pieces are tender. To see the rest of the recipe with the exact measurement of ingredients, look below.



 

How to Cook Chicken Paella
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken Recipe
Cuisine: Filipino/Spanish
Serves: 8 servings
Ingredients
  • 3 whole chicken breast, quartered
  • 2 tsp. salt
  • 4 cups water
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 2 pcs onions, chopped
  • 1 large green pepper, cut into strips
  • 2 tsp. paprika
  • 4 pcs peppercorns, cracked
  • 2 cups regular rice, uncooked
  • 1-1/2 cup frozen green peas
  • 2 large tomatoes, chopped
  • 4 cups chicken stock (broth from boiled chicken)
  • 2 Tbsp. rock salt
  • ¼ tsp saffron
  • ½ kilo clams, soaked in water for 4 hours
  • ½ kilo shrimps, shelled
  • 3 Tbsp. cheese, grated
  • 2 pcs lemon, slice into wedges
  • 1 bunch parsley
Instructions
How to cook Chicken Paella:
  1. In a deep saucepan, boil chicken breast in water and salt.
  2. Lower heat and simmer until tender. Reserve the chicken stock for later use.
  3. Heat olive oil in wok and pan fry chicken pieces until light brown.
  4. Drain in absorbent paper towel and set aside.
  5. In the same wok and oil, saute garlic, onion and green pepper until soft.
  6. Add paprika and peppercorns and cook for 3 minutes.
  7. Add rice, green peas and tomatoes and pour in chicken stock.
  8. Cover and allow to boil then season with salt and saffron.
  9. Simmer until rice is cooked and chicken pieces are tender.
  10. In the meantime, drop clams in boiling water until shells open. Drain and set aside.
  11. In a saucepan,  stir-fry shrimps in olive oil. Set aside a few pieces for garnishing.
  12. Blend together clams, shrimps and the chicken - rice mixture. Adjust seasonings.
  13. Transfer to a baking dish  and sprinkle grated cheese on top.
  14. Bake at a pre-heated oven at 350 °F for 15 minutes.
  15. Garnish with shrimps, clams, lemon wedges and parsley leaves on top. Serve hot.

 


Chicken Paella