Red Meat Allergy Friendly Feta-Olive Chicken Paella
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Learn more →Ingredients
4 servings
For the paella
- 2 lbs bone-in, skin-on chicken thighs (about 4 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain paella rice
- ½ cup dry white wine
- 3 ½ cups low-sodium chicken broth
- ¼ tsp saffron threads, crumbled
- ¾ cup castelvetrano olives, pitted and halved
- 4 oz feta cheese, crumbled
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For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a small saucepan, warm the chicken broth over low heat until steaming; stir in the crumbled saffron threads and keep warm.
- 2
Pat the chicken thighs dry and season all over with the salt and black pepper. Heat 2 tbsp of the olive oil in a 12-inch paella pan or wide oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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