Chicken Paella



  • 2 boneless chicken thighs (about 1/2 pound), cut into 2-inch pieces
  • 1/2 cup cubed fully cooked beef
  • 1/3 cup chopped onion
  • 1/3 cup julienned sweet red pepper(red shiml a)
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  • 1 tbsp olive oil, divided
  • 1/2 cup uncooked arborio rice
  • 1/2 tsp ground turmeric(haldi powder)
  • 1/2 tsp ground cumin(zeera powder)
  • 1/2 tsp minced garlic(lehson)
  • 1/8 tsp salt or to taste
  • 1 cup plus 2 tbsp chicken broth(yakhni)
  • 3/4 cup frozen peas, thawed


  1. In a large skillet, saute the chicken, beef, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
  2. In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric(hldi powder), cumin(zeera powder), garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.
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