Baked Chicken Paella Recipe
Paella is a popular Spanish rice dish that is traditionally cooked on the stove top. It’s large enough to serve many and you can cook the entire dish in one skillet, giving you time to focus on other dishes if you have people over.
The version I am making here is baked instead of cooked on the stove top so there isn’t the toasted bottom rice crust (aka: socarrat) but I’ve included alternatives for you if you want that rice crust. Also, instead of the traditional short grain rice used, I used regular medium white rice I have at home so it came out with less of a bite. However, it was kind of like a creamy risotto without all the cheese and butter. Now, mine was creamy because I stirred it in the cooking process which releases starch. If you are wanting the crust, make sure you don’t stir it and to finish it on the stove top so that the crust can develop.
This makes a very lovely hands-off weekday meal and clean-up is a cinch! Enjoy!
Adapted from Bon Appetite
Baked Chicken Paella, one pot and low maintenance!
- 1/2 cup Dry White Wine
- 1 ½ tsp Salt
- 1 ¼ tsp Paprika
- 1 tsp Black Pepper
- 2.5 lb Bone-In Skin-On Chicken Leg Quarters
- 6oz Spanish Chorizo, sliced
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 ½ cup uncooked Medium-Grain White Rice, rinsed 2-3 times
- 2 cups Chicken Broth
- 19oz Canned Italian Diced Tomatoes
- 1/4 cup Red Bell Peppers, diced
- 2 ½ cup (158g) Sugar Snap Peas
- Preheat oven to 400°F. Separate chicken leg quarters into chicken thighs and drumsticks.
- Combine salt, paprika, and black pepper; rub spice mixture all over chicken.
- In an ungreased large ovenproof skillet, over medium-high heat, heat chorizo until the fat renders and begins to brown, stirring occasionally. Transfer to a plate and set aside.
- Add chicken to the skillet, skin side down and leave it alone until the skin has browned and comes loose from the pan effortlessly, about 4 minutes, flip and cook until browned on the other side, another 4 minutes. Transfer to the plate with the chorizo and set aside.
- Pour off all but 1 tablespoon of fat from the pan and reduce heat to medium. Add onion and cook until fragrant and translucent, stirring often, about 5 minutes. Add garlic and stir for 30 seconds.
- Add rice and stir to coat. Add wine to deglaze, scraping the browned bits from the bottom of the pan.
- Add chicken broth, tomatoes and peppers. When it comes to a simmer, stir in chorizo and place the chicken pieces, skin side up, on top of the rice. Cover the skillet tightly with foil and then lid and bake for 25 minutes.
- After 25 minutes, place the chicken on a plate so you can stir the rice and season with salt and pepper. Scatter snap peas and return the chicken to the skillet like before. Cover with foil and lid, and bake for another 10 minutes, until everything is cooked.
If you’d like a crispy rice crust, after step 7, remove the skillet from the oven. Place the chicken on a plate, scatter snap peas on top and return chicken, skin-side up, to the top of the skillet. Cook on the stove top on high heat for 10 minutes.