Tested till perfect Quick Chicken Paella

Quick Chicken Paella

Serve with: Hearts of Romaine Salad

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2000

Recipe5 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tsp 2tspolive oil
  • 8 8boneless skinless chicken thighboneless skinless chicken thighs
  • 2 2oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbsppaprika
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tspturmeric
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 2 cups 2cupschicken stock
  • 1-1/2 cups 1-1/2cupslong-grain rice
  • 2 2zucchinizucchinis, sliced (8 oz/250 g)
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In large deep skillet or Dutch oven, heat oil over medium-high heat; brown chicken all over. Remove and set aside.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes. Add paprika, salt, turmeric and pepper; cook, stirring, for 30 seconds. Add tomatoes, stock and rice; bring to boil.

Return chicken to skillet; reduce heat, cover and simmer for 25 minutes or until juices run clear when chicken is pierced and rice is almost tender.

Add zucchini; cook, covered, for 6 minutes or until rice is tender.

Additional information :

Tip: Traditionally, paella is made with saffron threads, so if desired, use 1/4 tsp (1 mL), crumbled, instead of the turmeric. Dissolve the threads in the chicken stock before adding to the rice.

Nutritional Information Per serving: about

cal 513 pro 33g total fat 10g sat. fat 2g
carb 72g fibre 5g chol 95mg sodium 1,396mg

% RDI:

calcium 10 iron 29 vit A 25 vit C 47
folate 19
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