Mexican Chicken Paella
A classic Mexican twist on the traditional Spanish dish, featuring chicken and rice cooked in a delicious spicy tomato sauce.
Ingredients
- ●1 lb boneless, skinless chicken breast, cut into 1-inch pieces chickenseason with fajita seasoning
- ●1 cup Spanish-style rice paellapreferably uncooked
- ●2 cups tomato saucehomemade or store-bought
- ●2 tbsp olive oilfor cooking
- ●1 medium, diced onionfor added flavor
- ●3 cloves, minced garlicfor added flavor
- ●1 tsp chili powderfor added heat
- ●1 tsp cuminfor added depth
- ●2 cups chicken brothfor cooking
- ●1/4 tsp saffron threadsfor added flavor and color
Instructions
- 1
Heat the olive oil in a large skillet or paella pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes.
- 3
Add the onion and garlic and cook until softened, about 3-4 minutes.
- 4
Add the chili powder and cumin and cook for 1 minute, stirring constantly.
- 5
Add the tomato sauce, chicken broth, and saffron threads. Stir to combine.
- 6
Add the paella rice and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- 8
Remove from heat and let rest for 5 minutes.
- 9
Fluff the paella with a fork and serve hot.