Paella with Chicken and Vegetables
A family-friendly paella recipe with chicken breast, peas, and bell peppers that brings a holiday atmosphere into your home kitchen.
By Felix
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 2
Tags: Main Course, Chicken, Vegetables, Poultry, Main Dish, Classic
Ingredients
- 1 piece Onion
- 2 cloves Garlic cloves
- 1 piece Bell pepper
- 250 g Chicken breast
- 2 tbsp Olive oil
- 0.5 can Tomatoes
- 100 g Peas
- pinch Salt
- pinch Pepper
- 1 pinch Saffron powder
- 1 tsp Paprika powder
- 100 g Short-grain rice
- 250 ml Broth
Instructions
- 1. Peel and finely chop the onion and garlic. Wash, seed, and dice the bell pepper. Cut the meat into bite-sized pieces.
- 2. Preheat the oven to 180 degrees Celsius (top/bottom heat).
- 3. Heat the olive oil in an ovenproof pan. Brown the meat on all sides, season with salt, remove from the pan, and set aside.
- 4. Briefly sauté the onion, garlic, and bell pepper in the same pan. Add the tomatoes and peas.
- 5. Season generously with salt, pepper, saffron, and paprika powder.
- 6. Stir in the rice and pour in the hot broth. Let it cook for about 20 minutes.
- 7. Place the meat on top of the rice, cover the pan, and cook in the oven for 15 minutes.
- 8. After the cooking time, remove the lid and let the paella rest in the oven for another 5 minutes so that excess liquid evaporates.