Spanish Chicken Paella is one of the most prominent examples of Spanish cuisine on the world stage, and it certainly has a part to play! The signature golden, tender arborio rice demands an audience, while the addition of intriguing spices holds court to a performance of juicy, deeply succulent chicken thighs and salty ham. Plus, everything is cooked in chicken broth, ensuring an encore of savory flavor. Oh yes, this Spanish Chicken Paella will put on a show for your tastebuds, and have them screaming for a repeat performance.
Ingredients
- 1 tablespoon olive oil, divided
- 2 chicken thighs, boneless, skinless, and cut into 2-inch pieces
- 1/2 cup ham, fully-cooked and cubed
- 1/3 cup onion, chopped
- 1/3 cup sweet red pepper, julienned
- 1/2 cup arborio rice, uncooked
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic, minced
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons chicken broth
- 3/4 cup frozen peas, thawed
Directions
Step 1 –In a large skillet, heat 2 teaspoons of the oil over medium-high heat.
Step 2 –Add the chicken, the ham, the onion, and the red pepper until the chicken is browned on all sides and cooked through, about 5 minutes.
Step 3 –Transfer the mixture to a plate using a slotted spoon.
Step 4 –In the same skillet, sauté the rice in the remaining 1 teaspoon of the oil until lightly browned, about 2-3 minutes.
Step 5 –Stir in the turmeric, the cumin, the garlic, and the salt.
Step 6 –Return the meat mixture to the pan and toss lightly to combine.
Step 7 –Add the broth and bring the mixture to a boil.
Step 8 –Reduce the heat to medium and cover the skillet.
Step 9 –Simmer until the rice is tender, about 30-35 minutes.
Step 10 –Stir in the peas.
Step 11 –Serve.
