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How to Cook Chicken Paella

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Chicken Recipe
Cuisine: Filipino/Spanish
Keyword: chicken paella
Servings: 8 servings
Calories: 305kcal
Author: Manny


  • 3 whole chicken breast quartered
  • 2 tsp. salt
  • 4 cups water
  • 1/4 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
  • 1/4 tsp saffron
  • 1/2 kilo clams soaked in water for 4 hours
  • 1/2 kilo shrimps shelled
  • 3 Tbsp. cheese grated
  • 2 pcs lemon slice into wedges
  • 1 bunch parsley


    How to cook Chicken Paella:

    • 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.
    • In the meantime, drop clams in boiling water until shells open. Drain and set aside.
    • In a saucepan, stir-fry shrimps in olive oil. Set aside a few pieces for garnishing.
    • Blend together clams, shrimps and the chicken - rice mixture. Adjust seasonings.
    • Transfer to a baking dish and sprinkle grated cheese on top.
    • Bake at a pre-heated oven at 350 °F for 15 minutes.
    • Garnish with shrimps, clams, lemon wedges and parsley leaves on top. Serve hot.