Authentic Spanish Chicken Paella | Paella de Pollo Recipe
This authentic Spanish chicken paella, known as paella de pollo, is truly one of Spain’s most iconic dishes. It’s packed with flavors, easier to make than you think, and done in about 40 minutes using one pan. Serve it next to a garden salad and a bottle of Spanish Rioja for a taste of Spain.
To make this recipe, I used boneless chicken thighs. You can also use chicken thighs with bones. For the rice, I used Spanish short-grain rice. Which is similar to Arborio. You can use other types of rice. Just make sure to check the package instructions, that way, you get your cooking times and liquid ratios correct.
As for the rest of the ingredients, I used flat green beans, garlic, tomatoes, paprika, saffron, and canned butter beans. If you can’t find flat green beans in your area, you can just use regular round green beans. The same goes for the butter beans, as you can sub them for any other type of white bean.
TIPS & TRICKS to Make this Recipe: To make the socarrat, which is the famous layer of crispy rice underneath. Just raise the heat to a medium-high once all the liquid has been absorbed, and go for 1 to 2 minutes or until you hear the pan crackle at the bottom.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAELLA PAN (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make the Authentic Spanish Chicken Paella
Authentic Spanish Chicken Paella | Paella de Pollo
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 lbs. boneless chicken thighs 450 grams
- 4.5 oz flat green beans (cut into 1-inch - 2.50 cm pieces) 120 grams
- 6 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes (finely grated)
- 3 cups water 720 ml
- 1/4 tsp saffron threads 0.17 grams
- 2 sprigs fresh rosemary
- 1 cup short-grain rice (similar to arborio) 190 grams
- 1 cup canned butter beans (drained & rinsed) 180 grams
- sea salt
Instructions
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Add the chicken thighs over some paper towels and pat dry, then season with salt on both sides, and then cut each chicken thigh into 1 1/2 inch (4 cm) pieces
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Heat a 12-inch (30 cm) paella pan or cast iron skillet with a medium heat and add in the olive oil
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After a couple of minutes, add in the pieces of chicken, all in a single layer, and fry for 3 minutes per side
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Once the pieces of chicken are lightly browned, once again 3 minutes per side, make a well in the middle, add in the green beans, and mix with the olive oil
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After 3 minutes and the green beans are lightly sautéed, make another well in the middle, add in the chopped garlic, and mix continuously
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Once the garlic is lightly sautéed, about 1 minute, add in the paprika, and mix everything together until well mixed, then add in the grated tomatoes, and season with salt, mix together, and then simmer for a couple of minutes
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After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the water, saffron, rosemary, and a pinch of salt, raise to a high heat and gently mix together
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When it comes to a boil, add in the rice and the butter beans, and give it one final mix so everything is evenly distributed, after this step, do not mix the rice again, otherwise, it will start to release its starch and lose its texture
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After simmering the rice for 10 minutes, lower the fire to a low-medium heat, and simmer for another 8 minutes or until all the liquid has been absorbed and the rice is just cooked through, then raise to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat, which is the bottom layer of crispy rice, then remove the pan from the heat
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Cover the pan with a dishcloth and let it rest for 3 to 4 minutes, then uncover and serve, enjoy!
Recipe Notes
Get the Spanish Olive Oil and other Spanish Ingredients I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)
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