Emulsifier Free Classic Chicken Paella

Total time1 hr 20 min

Prep time20 min

Cook time55 min

4.5

(14)

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Ingredients

4 servings

¼ tsp saffron threads
3 cups low-sodium chicken broth, divided
2 lbs bone-in, skin-on chicken thighs (about 4 thighs), trimmed
1 tsp kosher salt, plus more to taste
½ tsp black pepper
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 red bell pepper, seeded and finely diced
4 garlic cloves, minced
1 ½ tsp smoked paprika
½ tsp sweet paprika
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups bomba rice or short-grain spanish rice
½ cup dry white wine
½ cup frozen peas

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Combine the saffron threads with ¼ cup of the chicken broth in a small bowl and let steep for at least 10 minutes while you prepare the remaining ingredients.
2
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and ½ tsp black pepper. Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide shallow skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.

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