Red Meat Allergy Friendly Garlic Yogurt Chicken Paella with Cucumber
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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, plus more to taste
- ½ tsp black pepper
- 1 tsp smoked paprika
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- ¼ tsp saffron threads
- 1 ½ cups short-grain rice (such as bomba or calasparra)
- 3 cups low-sodium chicken broth
- ½ cup dry white wine
For the garlic yogurt
- 1 cup plain whole-milk yogurt
- 2 garlic cloves, finely grated or pressed
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
For serving
- 1 medium english cucumber, thinly sliced or diced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoked paprika. In a small bowl, combine the saffron threads with 2 tbsp of the chicken broth and set aside to bloom for at least 5 minutes.
- 2
Heat 2 tbsp 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 brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will finish cooking in the rice.
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