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SideChef
Recipes
Dairy-Free
Chicken Valencia Paella

12 INGREDIENTS • 7 STEPS • 1HR

Chicken Valencia Paella

Recipe
4.6
5 ratings
Chicken Valencia Paella is the perfect dish to impress your family this weekend. This saffron-packed delicacy has everything you need: your proteins, veggies, and grains, all in one mind-blowing scrumptious dish. Brunch never looked so delicious!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Chicken Valencia Paella is the perfect dish to impress your family this weekend. This saffron-packed delicacy has everything you need: your proteins, veggies, and grains, all in one mind-blowing scrumptious dish. Brunch never looked so delicious!
1HR
Total Time
$7.32
Cost Per Serving
Ingredients
Servings
6
us / metric
Saffron Threads
20
Saffron Threads
Boneless, Skinless Chicken Thigh
1 lb
Boneless, Skinless Chicken Thigh
Rabbit Leg
6
Rabbit Legs
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Green Beans
2 cups
Green Beans
Paprika
1 Tbsp
Paprika
Garlic
3 cloves
Garlic, finely chopped
Tomato
3
Medium Tomatoes, diced
Chicken Broth
7 cups
Chicken Broth
Bomba Rice
2 1/2 cups
Bomba Rice
or Medium Grain White Rice
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
808
Fat
28.3 g
Protein
73.4 g
Carbs
61.3 g
Love This Recipe?
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Chicken Valencia Paella
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Place Saffron Threads (20) in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
step 1 Place Saffron Threads (20) in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
step 2
Season Boneless, Skinless Chicken Thigh (1 lb) and Rabbit Legs (6). Heat Extra-Virgin Olive Oil (1/2 cup) in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
step 2 Season Boneless, Skinless Chicken Thigh (1 lb) and Rabbit Legs (6). Heat Extra-Virgin Olive Oil (1/2 cup) in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
step 3
Add Green Beans (2 cups), Garlic (3 cloves), Paprika (1 Tbsp), Tomatoes (3), Salt (to taste), and Ground Black Pepper (to taste). Stir occasionally as flavors begin to meld.
step 3 Add Green Beans (2 cups), Garlic (3 cloves), Paprika (1 Tbsp), Tomatoes (3), Salt (to taste), and Ground Black Pepper (to taste). Stir occasionally as flavors begin to meld.
step 4
Once garlic is soft, add saffron with the steeped water and Chicken Broth (7 cups). Bring to a boil.
step 4 Once garlic is soft, add saffron with the steeped water and Chicken Broth (7 cups). Bring to a boil.
step 5
Once mixture is boiling, sprinkle in Bomba Rice (2 1/2 cups). Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
step 5 Once mixture is boiling, sprinkle in Bomba Rice (2 1/2 cups). Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
step 6
Reduce heat to a simmer (low) and cook without stirring until rice has absorbed all of the liquid. Once the rice has absorbed all of the liquid, let sit on low heat for 10 more minutes.
step 6 Reduce heat to a simmer (low) and cook without stirring until rice has absorbed all of the liquid. Once the rice has absorbed all of the liquid, let sit on low heat for 10 more minutes.
step 7
Serve your Valencia Paella and enjoy!
step 7 Serve your Valencia Paella and enjoy!
Tags
view more tags
Dairy-Free
Gluten-Free
Brunch
Lunch
Chicken
Date Night
Shellfish-Free
Dinner
Rice
Vegetables
Spanish
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