Turmeric Chicken Paella

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the flavorful and aromatic Turmeric Chicken Paella recipe, a delightful fusion of Spanish and Indian cuisines. This dish combines succulent chicken pieces with a vibrant blend of spices, including the star ingredient, turmeric. The fragrant saffron-infused rice is cooked to perfection, creating a bed of golden grains that perfectly complement the tender chicken. With its rich flavors and vibrant colors, this Turmeric Chicken Paella is sure to impress your taste buds and bring a touch of exotic flair to your dinner table.

Keywords: Turmeric, Chicken, Paella, Fusion, Flavorful

Turmeric chicken paella recipe details

Turmeric chicken paella recipe, recipe Rating: 4.6
Number of votes:109

A simple, flavorful recipe for chicken paella, an easy one-dish meal. The turmeric gives it that golden color you see in restaurants.
Ready in: 55 mins

Ingredients

Serves: 2

• 1 tablespoon olive oil, divided
• 2 boneless skinless chicken thighs, cut into bite-sized chunks
• 1/2 cup cubed fully cooked ham
• 1/3 cup chopped onion
• 1/3 cup julienned sweet red pepper
• 1/2 cup uncooked Arborio rice
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 cup plus 2 tablespoons chicken broth
• 3/4 cup frozen peas, thawed

Preparation method

Prep: 10 mins | Cook: 45 mins

1. Heat 2 teaspoons of oil in a large skillet over medium heat. Cook raw chicken chunks, ham, onion, and red pepper in the hot oil until chicken is cooked through and no longer pink in the middle, about five minutes depending on how big you cut the chunks.
2. Remove ingredients except for oil and any pan juices from the skillet and reserve. Add rice to the skillet and cook for about 3 minutes to toast, then add turmeric, cumin, garlic, salt, chicken/ham mixture, and broth.
3. Bring the paella to a boil, then simmer on medium-low for 30 to 35 minutes. Add peas and serve.