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Chicken Paella

Chicken Paella
Makes:
4
Prep Time:
15
minutes
Total Time:
50
minutes
based on
8 reviews
By using a casserole dish and baking, this Chicken Paella dish is easier to prepare while still capturing all the classic Spanish taste of traditional paella.

In this recipe:


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Ingredients:

  • 1 tablespoon vegetable oil
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 1 cup (about 3 ounces) sliced fresh mushrooms
  • 3/4 cup long-grain white rice
  • 3/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/2 teaspoon Italian herb seasoning
  • 1/8 teaspoon ground saffron or turmeric
  • 1 1/2 cups loose-pack frozen peas
  • 1/4 cup sliced roasted red bell pepper or pimiento

Directions:

HEAT oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.

COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.

FOR FREEZE AHEAD:
PREPARE
as above. Cover; freeze for up to 4 months.

PREHEAT oven to 350° F.

BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.


Reviews:

Review This Recipe
  •  Star(s)

    Yum!

    Michelle Torres from Forney

    I made this dish for my family and everyone loved it even my picky eaters! I did add a little cilantro. :) It was a fantastic meal I will definatly make again.

  •  Star(s)

    Great Recipe

    epittman from

    Easy to make and very tasty!

  •  Star(s)

    Delicious!

    Stacie Wacie from Jacksonville, FL

    I did a few things differently. Instead of using whole chicken breasts, I cut them up and cooked it, and then added the rice, veggies, etc. I also used real saffron, which I paid ten dollars for and got an otherwise empty bottle with a partially filled baggie at the bottom. So next time, instead of using saffron, I'll just get one of those packages of Spanish/yellow rice that's already seasoned with the saffron. They cost like fifty cents.

  •  Star(s)

    tastey!

    goldi from

    This was good but I added sun dried tomatoes and crab meat and then it was really good. you can make this recipe vegitarian and its still super lucsious.

  •  Star(s)

    Yum, Yum, Yum!!

    Ilaureb from

    Great recipe!

  •  Star(s)

    Chicken Paella

    Gloria McDuffie from Durham, NC

    This recipe was very good. My family thoroughly enjoyed, however for the chicken, I used blackened seasoning to give it a spicier taste.

  •  Star(s)

    GREAT

    Tiffany from

    This recipe was so good. Try it for yourself.

  •  Star(s)

    A lot of work

    Kameon Quillen from Seattle, Washington

    This recipe sounded great, but it was a lot of work and was nothing like real Paella. I was very disappointed!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken Paella

    Ingredients

    • 1 tablespoon vegetable oil
    • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
    • 1 cup (about 3 ounces) sliced fresh mushrooms
    • 3/4 cup long-grain white rice
    • 3/4 cup chopped onion
    • 1 clove garlic, finely chopped
    • 2 cups water
    • 2 MAGGI Chicken Flavor Bouillon Cubes
    • 1/2 teaspoon Italian herb seasoning
    • 1/8 teaspoon ground saffron or turmeric
    • 1 1/2 cups loose-pack frozen peas
    • 1/4 cup sliced roasted red bell pepper or pimiento

     

    Directions

    HEAT oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.

    COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.

    FOR FREEZE AHEAD:
    PREPARE
    as above. Cover; freeze for up to 4 months.

    PREHEAT oven to 350° F.

    BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.

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