Chicken and Vegetable Paella Recipe

Welcome to the heart of culinary creativity and family bonding with our delightful Chicken and Vegetable Paella! This vibrant, colorful dish isn’t just a meal; it’s an experience, meant to be shared around the table with loved ones. Perfect for any festive occasion, this paella captures the essence of togetherness in every flavorful bite. Imagine tender pieces of chicken mingling with roasted vegetables and aromatic rice, all served in a traditional paella pan that brings a touch of Spain right to your dining table. Let’s dive into this delicious recipe that you, your family, and friends will fall in love with!

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 4 cups chicken broth
• 1 tsp saffron threads
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large paella pan or a wide, heavy skillet over medium heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pan, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
4. Stir in the bell peppers, cherry tomatoes, and green beans. Cook for another 5 minutes until the vegetables begin to soften.
5. Add the Arborio rice to the pan, stirring to coat the grains with the oil and vegetable juices.
6. Pour in the chicken broth, saffron threads, and smoked paprika. Stir to combine.
7. Return the browned chicken pieces to the pan, arranging them evenly on top of the rice and vegetables. Season with salt and pepper.
8. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Once the paella is cooked, remove it from the heat and let it rest for 5 minutes before serving.
10. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy your vibrant Chicken and Vegetable Paella!

Helpful Tips

If you’re a beginner or looking for some variations, consider the following tips:

• You can use boneless chicken thighs instead of breasts for a juicier option.
• Feel free to add other vegetables like zucchini or peas for more variety.
• If you don’t have Arborio rice, medium-grain rice can be a good substitute.
• This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.

Pair this delightful Chicken and Vegetable Paella with a crisp, chilled glass of white wine or a refreshing sangria. A side of green salad with a tangy vinaigrette also complements this dish beautifully.

We hope this recipe brings as much joy and togetherness to your table as it does to ours! Share your Chicken and Vegetable Paella creations with us by using #ZynahzRecipes or tagging us on Instagram. Don’t forget to leave your feedback on our website at https://www.zynahz.com/. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!