Paella de pollo is a classic Spanish rice dish from the Valencia region, built around tender chicken, short-grain rice, and a rich saffron-infused broth. This version focuses on chicken as the star protein, making it more approachable than seafood paellas while still delivering the signature socarrat—the crispy, caramelized rice at the bottom of the pan. With a well-seasoned broth and the right technique, you can create a deeply flavorful one-pan meal that’s perfect for a weekend dinner or a gathering with friends.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 red bell pepper, sliced into strips (about 1 cup / 150 g)
- 2 ripe tomatoes, grated or finely chopped (about 1 cup / 180 g)
- 1 teaspoon (2 g) smoked paprika (pimentón)
- 1/2 teaspoon (0.5 g) saffron threads, crushed and soaked in 2 tablespoons (30 ml) hot water
- 2 cups (400 g) short-grain rice, such as Bomba or Arborio
- 4 cups (1 L) chicken broth, hot
- 1/2 cup (75 g) frozen peas
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large paella pan or a wide, shallow skillet (at least 12 inches / 30 cm in diameter) over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
- Place the chicken skin-side down in the hot oil. Cook without moving for 5–6 minutes, until the skin is golden and crisp. Flip and cook for another 4–5 minutes on the other side. Transfer the chicken to a plate and set aside. The chicken will not be fully cooked at this point.
- Reduce the heat to medium. Add the onion to the same pan and cook, stirring frequently, for 3–4 minutes until softened and translucent. Add the garlic and bell pepper strips, and cook for another 2 minutes.
- Add the grated tomatoes and smoked paprika. Cook, stirring, for 3–4 minutes until the tomatoes have broken down and the mixture is slightly thickened.
- Stir in the rice and the soaked saffron (including the water). Toast the rice for 1–2 minutes, stirring constantly, until the grains are well coated with the sofrito.
- Pour in the hot chicken broth and stir gently to distribute the rice evenly. Return the chicken thighs to the pan, nestling them into the rice, skin-side up. Bring the mixture to a boil.
- Reduce the heat to low and simmer, uncovered, for 15–18 minutes, or until the rice has absorbed most of the liquid and is almost tender. Do not stir the rice during this time—this allows the socarrat to form.
- Scatter the frozen peas over the top. Continue to cook for an additional 5–7 minutes, until the rice is fully cooked and the liquid has been absorbed. Check the chicken: it must reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Once cooked, remove the pan from the heat and cover with a clean kitchen towel or foil. Let it rest for 5–10 minutes. The socarrat (crispy bottom) will release easily from the pan.
- Serve hot with lemon wedges on the side.
Tips
- Rice matters: Use short-grain rice like Bomba or Arborio. Regular long-grain rice will not absorb the broth the same way and may become mushy.
- Don’t stir after adding broth: Stirring releases starch and prevents the socarrat from forming. Trust the process and let the rice cook undisturbed.
- Substitutions: If you don’t have saffron, you can use 1/2 teaspoon of turmeric for color and a pinch of smoked paprika for flavor—though the taste will differ. Chicken broth can be replaced with vegetable broth, but the flavor will be milder.
- Pan size: A wide pan is key for even cooking and a good socarrat. If your pan is too small, the rice will be too deep and cook unevenly.
Serving Suggestions
Serve the paella directly from the pan, family-style, with lemon wedges to squeeze over each portion. A simple green salad with a light vinaigrette and a glass of dry Spanish white wine or a light red like Garnacha pair beautifully. You can also add a crusty baguette to soak up any remaining broth.
Variations
- Mixed paella: Add 1/2 pound (225 g) of cleaned squid rings and 12 mussels along with the chicken for a surf-and-turf version. Cook the seafood in the last 10 minutes.
- Vegetable paella: Omit the chicken and use vegetable broth. Add artichoke hearts, green beans, and roasted red peppers for a hearty vegetarian meal.
- Spicy kick: Add 1 teaspoon of pimentón picante (spicy smoked paprika) or a pinch of cayenne pepper with the paprika.
- Chicken and rabbit: Traditional Valencian paella often includes rabbit. Replace half the chicken thighs with rabbit pieces, adjusting cooking time as needed.
Storage and Reheating
Refrigerate leftover paella within 2 hours of cooking. Store in an airtight container for up to 3 days. To reheat, place the paella in a skillet over medium heat with a splash of chicken broth or water, cover, and heat until warmed through, about 5–7 minutes. You can also microwave individual portions on high for 2–3 minutes, but the rice may become softer. The socarrat will not remain crispy after refrigeration. For longer storage, freeze the paella in a sealed container for up to 2 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the initial searing time to 3–4 minutes per side, and check that the chicken reaches 165°F (74°C) earlier in the cooking process. The flavor will be slightly less rich without the skin.
What is socarrat and how do I get it? Socarrat is the golden, crispy layer of rice that forms on the bottom of the pan. To achieve it, cook the rice over low heat after the liquid is mostly absorbed, and listen for a faint crackling sound. Do not stir once the broth is added.
Can I make paella without a paella pan? Absolutely. Use a wide, shallow skillet or a sauté pan with a large surface area. The key is that the rice is spread in a thin, even layer so it cooks uniformly.
Why is my rice mushy? This usually happens from stirring too much or using too much liquid. Use the exact ratio of 2 cups rice to 4 cups broth, and resist the urge to stir after the broth is added.
Can I prepare paella in advance? You can cook it fully, then refrigerate and reheat, but the texture will be softer. For best results, cook it fresh and enjoy immediately. If you must prepare ahead, undercook the rice slightly and finish it just before serving.
Is it safe to leave paella out? No. Per food safety guidelines, perishable foods should not sit at room temperature for more than 2 hours. Refrigerate leftovers promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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