Ingredients for Mediterranean Chicken Paella
- Olive Oil
- Onion
- 2 cloves garlic, minced
- Dried Chili Pepper Flakes
- Red Bell Pepper
- Frozen Artichoke Heart
- Olive
- Chicken Broth
- 1 cup water
- Long Grain White Rice
- 1 teaspoon salt
- 1/2 teaspoon paprika
- Saffron Thread
- Freshly ground black pepper to taste
- Cooked Chicken
- Frozen Green Pea
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mediterranean Chicken Paella? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mediterranean Chicken Paella
- Heat 2 tablespoons of olive oil in a large (12-inch) paella pan or skillet over medium heat.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper (any color), chopped; and 1/2 teaspoon red pepper flakes. Sauté for 3-5 minutes, until softened.
- Stir in 1 (14-ounce) can artichoke hearts, drained and quartered; and 1/2 cup Kalamata olives, pitted and halved.
- Cook, stirring occasionally, for 2 minutes.
- Pour in 2 cups chicken broth and 1 cup water.
- Bring to a boil.
- Add 1 ½ cups long-grain rice, 1 teaspoon salt, and ½ teaspoon paprika.
- Stir well, then gently stir in a pinch of saffron threads (or ½ teaspoon turmeric).
- Season with freshly ground black pepper. Cover and reduce heat to medium-low. Simmer for 15 minutes, undisturbed.
- Add 2 cups cooked chicken or turkey, shredded or diced, and ½ cup frozen peas.
- Stir gently to combine.
- Cover and cook for another 5-7 minutes, or until the liquid is absorbed, the rice is tender, and the peas are cooked through.
- Season with additional salt and pepper to taste.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
19g
Fat
16g
Carbs
17g
