Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

A variation from the classic paella. From Canadian Living magazine. When I make this dish, I choose to use chicken breast instead.

Ingredients Nutrition


  1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
  2. Remove and set aside.
  3. Drain fat from pan.
  4. Cook onions and garlic, stirring, for 3 minutes.
  5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
  6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
  7. Add stock and rice; bring to boil.
  8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
  9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.
Most Helpful

4 5

I made this tonight using chicken tenders and added them to the rice at the end with the peppers and peas. I think I'll use more cayenne next time.

5 5

This dish was SO easy! (I was even able to make it one night for supper when I was sick!) The only change I made was I used boneless, skinless chicken breasts and baked them first. This is a beautiful, delicious, super easy one-dish-meal. I had just viewed a paella show on Food Network, and this dish looked much better than theirs did! I cannot imagine anyone not really enjoying it!
UPDATE: None of us eat meat now, and I am thrilled to say that my children are all making this with Quorn!(a substitute chicken product that is awesome) They are all just loving this!

5 5

I have been using your recipe for years now and realized I have never rated it! Sorry Sunny! Love it and have modified it in many ways in the past. Used sausages and seafood added chili powder and cayenne and called it Jambalaya once :) I'm sneaky.