Chicken Paella with Bell Pepper and Garlic

A paella with juicy chicken thighs, sweet red bell pepper and plenty of garlic, which gets its typical aroma from saffron and sweet smoked paprika. A fresh salad and lemon go well with it.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Bone-in chicken thighs
• Salt
• Black pepper
• 4 tbsp Olive oil
• 1 pc Onion
• 2 pc Red bell peppers
• 3 pc Garlic cloves
• 2 pc Ripe tomatoes
• 1 tsp Sweet paprika powder
• 1 pinch Saffron threads
• 400 g Paella rice (Bomba or short-grain rice)
• 1 l Chicken stock
• 150 g Peas, frozen
• 1 pc Lemon
• 1 bunch Parsley

Method

1. Season the chicken thighs with salt and pepper. Heat 3 tbsp olive oil in a large, wide pan or paella pan and brown the meat on all sides until golden. Remove and set aside.
2. Finely dice the onion, deseed the bell peppers and cut them into small cubes, finely chop the garlic. In the remaining fat, sweat the onion over medium heat for about 3 minutes until translucent.
3. Add the peppers and garlic and cook for about 5 minutes until soft.
4. Grate the tomatoes on a coarse grater directly into the pan and let them reduce for about 3 minutes. Stir in the paprika powder and saffron threads.
5. Add the rice and stir for 1 to 2 minutes until glossy. Deglaze with the hot chicken stock and return the chicken thighs to the pan. Bring the liquid to a boil, then reduce the heat.
6. Simmer the paella for about 15 minutes without stirring. Spread the peas over the top and cook for another 5 minutes, until the rice has absorbed the liquid.
7. Remove the pan from the heat and let the paella rest covered with a kitchen towel for 5 minutes. Sprinkle with parsley and serve with lemon wedges.