Total Time
1hr
Prep 25 mins
Cook 35 mins

This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make.

Ingredients Nutrition

Directions

  1. In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
  2. Season the chicken with salt and pepper on all sides.
  3. Add the chicken, and brown on all sides.
  4. Remove chicken; set aside.
  5. Add in the onion and garlic, saute until translucent.
  6. Stir in the rice, cook for 1 minute.
  7. Add in tomatoes, chicken broth, capers and the cayenne pepper.
  8. Press chicken pieces down into the liquid.
  9. Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
  10. Cook until the rice is tender (about 30-40 minutes).
  11. Top with olives and peas; stir very gently.
  12. Arrange the pepper strips on top of the paella.
  13. Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
Most Helpful

5 5

We've just returned from a trip to Spain and I wanted to make a chicken paella dish similar to those we had loved there. This recipe was quite wonderful. I made it with boneless skinless chicken breasts and used Spanish olives. The only change I made to this recipe was that I added a few shakes of turmeric to give it that traditional yellowish tinge (in Spain, they use saffron). Definitely a keeper...my husband and I loved it!

5 5

I really enjoyed this the night I made it and the leftovers are excellent. Made as written, I won't put the olives in next time. I used boneless chickent breasts which were moist and tender by the time the rice was cooked. Thanks for another keeper.