Ingredients
Equipment
Method
- Begin by heating 1 1/2 tablespoons of olive oil in the bottom of a pot over medium heat. Wait until the oil shimmers before proceeding; this is a good sign that it’s ready. While the oil heats, rinse the chicken, pat it dry, and season all sides generously with salt and pepper.
- Once the oil is hot, add the seasoned chicken to the pot. Ensure you don’t overcrowd the pot; this is crucial for achieving that beautiful golden color. Cook the chicken for about 6 minutes, flipping it periodically to brown all sides evenly. You want it to be lightly golden, but it doesn’t need to be fully cooked through at this stage. After browning, remove the chicken and set it aside.
- Add the remaining 1 tablespoon of olive oil to the pot, followed by the chopped yellow onions, minced carrots, and chopped red bell pepper. Cook these vegetables for 4 to 5 minutes, stirring occasionally. You’re looking for the onions to soften and become slightly translucent; this will create a wonderful base for your dish.
- Next, stir in the curry powder (if using), paprika, and 2 tablespoons of the chicken broth. This paste will intensify the flavors. Allow it to cook for another 1 to 2 minutes, stirring continuously to combine. Then, add the minced garlic and let it cook for an additional 30 seconds. You’ll want to inhale the fragrant aroma that fills your kitchen!
- Now, it’s time to add the remaining chicken broth, bay leaf, peas, and brown rice to the pot. Stir everything together to ensure the rice is well coated with the flavorful mixture. Nestle the browned chicken back into the pot on top of the rice. This will allow the chicken to finish cooking while infusing its flavor into the paella.
- Cover the pot and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to the lowest setting. Keeping it covered is essential for the rice to steam properly. Allow it to simmer for about 25 to 30 minutes, or until the rice is tender and has absorbed all the liquid. Don’t be tempted to lift the lid; this is where the magic happens!
- After the cooking time, carefully uncover the pot. Using a fork, fluff the rice gently to separate the grains. Take a moment to remove the bay leaf before serving. Your One Pot Chicken Paella should look inviting, with the chicken beautifully cooked and the rice perfectly tender.
- Serve your paella hot, and enjoy every bite with family and friends. You’ve just created a dish that not only fills the stomach but also warms the heart.
Notes
If you’re looking to mix things up, there are plenty of exciting variations for One Pot Chicken Paella. Here are some ideas to inspire your creativity:
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
- Freezing: You can freeze cooked paella in portions for a quick meal on busy days. Just defrost and heat through before serving.
- Pairing: Serve with a fresh side salad or crusty bread to complement the dish.