Paella with chicken: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Paella is a national Spanish dish that is very popular with housewives living in different parts of our planet. It is prepared on the basis of rice with the addition of saffron, poultry, vegetables, mushrooms, seafood and other ingredients. In today's article, we will present some interesting chicken paella recipes.

Practical Tips

For the preparation of this Spanish dish, it is desirable to use round varieties of rice, since long-grain cereals do not absorb moisture well. To begin with, it is sorted out and washed, and only after that it is poured into a container with fried chicken and vegetables. It is recommended to pour meat and rice with fresh bird broth. But if necessary, it can be replaced with vegetable broth or drinking water.

Mushrooms, zucchini, cauliflower, beans, green peas, tomatoes, corn kernels, seafood and even sausages are optionally added to paella.

With tomatoes and sweet peppers

For novice housewives, we recommend that you first pay attention to the simplest version of this dish. Having mastered the basic recipe, youyou can experiment with additional components. To make this paella you will need:

• Half chicken carcass.
• Onion head.
• 2 s alted tomatoes.
• Sweet pepper (preferably red).
• 200g rice.
• 600 ml chicken broth.
• 3 garlic cloves.
• S alt, saffron, paprika, parsley, lemon and olive oil.

You need to start cooking classic chicken paella with poultry processing. It is washed, dried, freed from the skin and cut into portions. The carcass prepared in this way is laid out in a greased hot frying pan and fried together with onions and garlic. A few minutes later, pieces of sweet pepper, peeled mashed tomatoes, s alt, spices and pre-washed rice are added there. After a couple of minutes, all this is poured with broth and stewed over very low heat until all the ingredients are ready. Before serving, paella is decorated with lemon slices and parsley sprigs.

With smoked sausage

The classic chicken paella recipe is an excellent basis for creating various culinary masterpieces. Complementing it with smoked sausage, you will get a completely new dish with a rich taste and a well-perceived aroma. For this you will need:

• 200 g chicken fillet.
• 250g round rice.
• 100g smoked sausage.
• 70g canned sweet corn.
• 70g frozen green peas.
• 2 cups broth.
• Ripe tomato.
• Headbow.
• Bulgarian pepper.
• Half a carrot.
• 1 tsp turmeric.
• S alt, parsley root, vegetable oil and black pepper.

Onions and carrots are sauteed in a greased multicooker tank. After a couple of minutes, pieces of sweet pepper and chopped chicken fillet are added to them. All this is fried, and then supplemented with parsley root, peeled and chopped tomato, washed rice, peas, corn, s alt and spices. At the final stage, all this is poured with broth and covered with a lid. Prepare paella with chicken in a slow cooker operating in the “Pilaf” mode. After a signal announcing the end of the program, the dish is infused in a closed appliance and only then laid out on plates.

With mushrooms

Mushroom lovers will surely enjoy another version of the famous Spanish dish. To make this paella you will need:

• 4 chicken legs.
• 150 g raw mushrooms.
• 150g round rice.
• 2 fleshy bell peppers (preferably red).
• 4 cherry tomatoes.
• 3 onions.
• 3 garlic cloves.
• 50g quality butter.
• 350 ml stock.
• 40ml white wine.
• 5 ground saffron petals.
• S alt, red pepper and olive oil.

Preparing this paella with chicken is quite simple. To begin with, the meat is separated from the skin and bones, washed, dried and cut into small pieces. The chicken prepared in this way is fried inghee. As soon as an appetizing crust appears on it, chopped onions, mushrooms, sweet peppers and tomatoes are added to it. After a few minutes, washed and sorted rice, s alt, spices, garlic, wine and broth are poured into a common container. All this is simmered on the slowest fire until all the ingredients are fully cooked.

With shrimps

This recipe will surely interest seafood lovers who like Spanish cuisine. A simple chicken paella will take on a completely different taste if you add shrimp to it. For its preparation you will need:

• 1, 5 cups round rice.
• 1 kg shrimp.
• 2 chicken fillets.
• Onion head.
• 3 tomatoes.
• Sweet pepper.
• 3 glasses of drinking water.
• 2 garlic cloves.
• 2 tbsp. l. saffron.
• A glass of dry white wine.
• S alt, pepper and olive oil.

The prepared chicken is cut into small pieces and fried in a greased frying pan. As soon as it is browned, washed rice is poured onto it and they wait until it dries. After that, browned vegetables (onions, tomatoes and sweet peppers), s alt and spices are added to the meat and cereals. All this is poured with water and simmered over low heat. Half an hour later, wine is sent to a common pan and cooking continues. At the final stage, paella is complemented with shrimp fried with minced garlic, and briefly infused under the lid.

With canned mushrooms and green beans

This delicious and fragrant dish consists only ofa large number of vegetables and will allow you to add variety to the usual menu. To feed your family the Spanish chicken paella featured in today's article, you'll need:

• 250g round rice.
• 600 g chicken fillet.
• 300 g canned champignons.
• 250g green peas.
• 250g green beans.
• 750 ml stock.
• 70 g of tomato paste.
• Onion head.
• ¼ tsp ground saffron.
• S alt, pepper and olive oil.

Onions are sautéed in a preheated greased frying pan. As soon as it begins to change color, pieces of bird fillet and chopped mushrooms are added to it. Almost immediately, beans and green peas are poured into a common pan. The browned components are poured with hot broth, supplemented with tomato paste and simmered over low heat for about twenty minutes. After the designated time has elapsed, pre-washed rice, s alt and spices are poured into the meat with mushrooms and vegetables and simmered on the stove until the cereal is ready.

With seafood

According to the technology described below, an incredibly appetizing paella with chicken, shrimp, scallops and mussels is obtained, which will impress even the most demanding gourmets. For its preparation you will need:

• Glass of rice.
• 6 chicken drumsticks.
• 4 garlic cloves.
• 2 cups of vegetable broth.
• 150g scallops.
• Onion head.
• 2 sweetred peppers.
• 250 g mussels.
• 8 peeled shrimp.
• 250g fish fillet.
• Sea s alt, parsley, saffron, ground white pepper, parsley, thyme and olive oil.

The washed chicken drumsticks are fried in a pan and transferred to a plate. Mussels are poured into the vacant place and browned, not forgetting to stir. Then onion, garlic, shrimp and pieces of sweet pepper are added to them in turn. Five minutes later, fish is sent to seafood and stewed all together for no longer than sixty seconds. All this is carefully transferred to a clean container, and rice, saffron, s alt and other spices are poured into the vacated pan. All this is poured with broth and cooked in a closed vessel for a quarter of an hour from the moment of boiling. Then the rice is supplemented with chicken and seafood, covered with foil and put in the oven for ten minutes, heated to 150 degrees. Then scallops are added to the paella and baked for a little less than a quarter of an hour.

With green peas and beans

This bright and delicious paella with chicken and vegetables consists of simple ingredients that are equally suitable for children and adults. Therefore, it can be safely offered not only to large, but also to small eaters. For its preparation you will need:

• 250g round rice.
• 600 g chicken fillet.
• 250g green peas.
• 50g fresh Kenyan beans.
• 3 cups of broth.
• Onion head.
• Half of sweet pepper.
• 2 pinches of saffron.
• 5Art. l. tomato sauce.
• S alt, pepper mixture and olive oil.

Onions and chicken are fried in a preheated greased frying pan. As soon as they are browned, s alt and washed rice are added to them. All this is supplemented with saffron, pepper and poured with hot broth mixed with tomato sauce. All this is simmered on the smallest fire for a quarter of an hour. At the end of the agreed time, finely chopped bell pepper, green peas and Kenyan beans are poured into a common frying pan. After five minutes, the chicken paella is removed from the stove and infused for a short time under the lid.

With zucchini and cauliflower

Despite the rather rich composition, this colorful Spanish dish is prepared very simply and quickly. To feed them to your family, you will need:

• A glass of parboiled rice.
• 400g chicken fillet.
• 2 onions.
• 300g fresh cauliflower.
• 2 garlic cloves.
• Sweet pepper (preferably red).
• Young zucchini.
• Glass of broth.
• ½ cans of canned corn.
• 3 tbsp. l. wheat flour.
• S alt, spices, water and vegetable oil.

Washed and chopped fillet breaded in flour and fried in a greased pan. As soon as an appetizing ruddy crust appears on it, onions and bell peppers are added to it. After some time, pre-boiled cabbage inflorescences are sent to a common frying pan andzucchini pieces. All this is poured with broth and stewed for about ten minutes. At the end of the specified time, the future paella with chicken is supplemented with pre-boiled rice, s alt and spices, mixed, brought to a boil, sprinkled with canned corn and simmered over the lowest heat for about a quarter of an hour. Shortly before turning off the stove, the contents of the pan are seasoned with crushed garlic.