My grandmother's paella recipe has always been the gold standard in my family. It's a dish that evokes strong memories of warm summer evenings, laughter, and the comforting aroma of saffron and rice. Now, I'm thrilled to share my adapted version—a simple, delicious paella with chicken and potatoes—that even a beginner cook can master.

This recipe is all about capturing those joyful summer memories in a dish. This is my go-to when I’m craving a comforting meal with a hint of sophistication. It's unbelievably easy to make yet utterly satisfying. Seriously—get ready for a flavor explosion!

Paella with Chicken and Potatoes

Name: Paella-with-Chicken-and-Potatoes
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4
Cuisine: Spanish
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 1.5 lbs Yukon Gold potatoes; 1 medium Onion; 2 Garlic cloves; 1 Red bell pepper; 2 cups Bomba rice; 4 cups Chicken broth; 2 tbsp Olive oil; 1 tbsp Paprika; to taste Salt and pepper; for garnish Fresh parsley or lemon wedges

This recipe for Paella with Chicken and Potatoes is a simplified, family-friendly version of the classic Spanish dish. It’s perfect for weeknight dinners or weekend gatherings.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

📖 Instructions

First things first, prep those taters! Wash and chop 1.5 pounds of potatoes into roughly 1-inch cubes. Set those aside in a bowl. I like Yukon golds for their creamy texture, but any starchy potato will do the trick. Don't cut yourself now!
Next up, the star of the show—the chicken! Chop 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. Season generously with salt, pepper, and paprika. Seriously, don't be shy with the paprika—it’s your paella's best friend.
Heat up your paella pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil shimmers, add the chicken and cook until nicely browned. This might take around 8-10 minutes. Don't overcrowd the pan; cook the chicken in batches if needed. This ensures beautiful browning instead of boiling chicken!
Now for the aromatics! Add one chopped onion, 2 minced garlic cloves, and 1 red bell pepper, chopped. Sauté for about 5 minutes, until the onions are softened and translucent. Stir occasionally to avoid burning.
Time to add those potatoes! Toss in your prepped potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften just a bit. This step helps them cook evenly later.
Into the pan goes the rice. Add 2 cups of Bomba rice or other paella rice. Stir well to combine with the chicken and vegetables. You really want the rice to get coated with those yummy flavors.
Pour in the liquid. Add 4 cups of chicken broth (or water if that's what you’ve got). Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and most of the liquid is absorbed. Do not lift the lid during this process!
Almost there! Once the rice is cooked, remove the pan from the heat. Let it sit, covered, for 5 minutes. This allows the rice to steam and finish cooking perfectly. Resist the urge to peek!
Garnish and serve. Once the resting time is done, stir gently. Garnish with fresh parsley or lemon wedges and serve immediately. Your paella with chicken and potatoes is ready to impress! This dish is best shared with friends and family, so gather 'round and enjoy!

📝 Notes

For a richer flavor, consider adding a pinch of saffron to the chicken broth.
Don’t overcook the rice, or it'll become mushy. Always check for doneness a few minutes before the suggested cook time.
Feel free to adjust the seasoning according to your taste preference. Some like it more spicy, others like more subtle flavors. Go nuts!