Chicken Paella

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6



  • 3 cups chicken broth
  • 1 pinch saffron 
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • cayenne pepper
  • 1½ cups rice
  • 1½ pounds boneless, skinless chicken thighs, cubed
  • salt, black pepper, and cayenne pepper to taste
  • chopped parsley for garnish

Chicken Paella

Click image to enlarge


Preheat oven to 400ºF for gas, 450ºF for electric.

Place chicken broth and saffron in a small saucepan over medium-high heat. Bring to a bare simmer, reduce heat to low, and keep warm.
Place olive oil in a large ovenproof pan over medium heat. When hot, add onion and bell pepper and cook, stirring frequently, until softened, 10 to 12 minutes; do not brown. Add garlic and cook an additional 2 minutes. Add cumin and smoked paprika; combine and cook for 2 minutes, stirring often. Add rice and stir to coat with pan juices; cook, stirring often, until rice just begins to turn translucent. Add warm chicken stock, chicken, and salt, black pepper, and cayenne pepper to taste. Bring to a simmer and cook, stirring occasionally, until most of the broth is absorbed, 8 to 10 minutes. Transfer to the oven and bake until rice is al dente, 12 to 15 minutes. Remove from the oven, cover, and allow to rest for 10 minutes.


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