Quick Chicken and Rice

Easy Chicken Paella
Karry Hosford
  • Yield: 4 servings
  • Cook: 30 minutes

Carve your purchased bird into 8 or so whole pieces, as you would a basic roast chicken, to best approximate a paella “from scratch.”


2cups reduced-sodium chicken broth
1/4teaspoon saffron threads
1tablespoon olive oil
3ounces fully cooked Spanish chorizo cut in 1/4-inch coins
3/4cup finely chopped onion
2teaspoons minced fresh garlic
3/4teaspoon smoked paprika
1/2teaspoon coarse salt
-- Freshly ground black pepper
1 1/4cups arborio rice
1/3cup dry white wine
1-- (13.5-ounce) can diced tomatoes, drained
1-- (2-pound) rotisserie chicken, cut in large pieces
2/3cup frozen peas
2tablespoons minced flat-leaf parsley
-- Lemon wedges


  1. Preheat oven to 450F.
  2. Combine broth and saffron in a medium saucepan. Bring to a simmer.
  3. Heat oil in a 12-inch ovenproof skillet over medium heat. Add chorizo and sauté until just brown and crispy, 3 to 4 minutes. Add onion and sauté 2 minutes. Add garlic and sauté 1 minute more. Stir in paprika, salt and black pepper. Add rice; toss until well coated. Stir in wine, then drained tomatoes and broth. Cover skillet and transfer to oven; bake 15 minutes.
  4. Arrange chicken pieces over rice, and scatter peas over the top (do not stir rice). Continue baking, uncovered, 5 minutes. Remove from oven, and let rest 5 minutes.
  5. Sprinkle with parsley and serve straight from the pan with lemon wedges for squeezing over the top.

Recipe by Laraine Perri. 

Nutritional Info *per serving

  • Calories 670
  • Fat 31g
  • Cholesterol 305mg
  • Sodium 1877mg
  • Carbohydrate 59g
  • Fiber 3g
  • Protein 40g