Chicken Paella

If you like Chinese fried rice you'll love this Simple Cooking with Heart Spanish version!

Nutrition Facts

Chicken Paella


380 Per Serving


24g Per Serving


7g Per Serving

Cost Per ServingCost Per Serving

Calories 380
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 48 mg
Sodium 113 mg
Total Carbohydrate 57 g
Dietary Fiber 7 g
Sugars 5.2 g
Added Sugars 0 g
Protein 24 g


Servings  6  

  • Cooking spray
  • 1 lb boneless, skinless chicken breasts or tenderloins (all visible fat discarded, cut into 1-inch cubes)
  • 2 tsp extra virgin olive oil or vegetable oil
  • 1 medium green bell pepper (thinly sliced)
  • 1 medium red bell pepper (thinly sliced)
  • 1 small onion (chopped)
  • 2 medium chopped tomatoes, lightly mashed in a bowl with a fork (save the juices!)
  • 1 can no-salt-added green peas
  • 1 tsp garlic (minced, from jar)
  • 1/2 tsp parsley
  • 1/4 tsp saffron OR
  • 1/8 tsp turmeric
  • 1 cup low-sodium chicken or vegetable broth
  • 2 cup long-grain rice (cooked to package instructions)


Tip: Click on step to mark as complete.

  1. Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
  2. Remove chicken from pan.
  3. Add oil, bell peppers and onions to skillet – stir well and cook 5 minutes until onions begin to become translucent.
  4. Add tomatoes, peas, garlic, parsley and saffron or Turmeric. Stir and cook 2 minutes more.
  5. Reduce to medium low-heat, add broth and chicken, stir well and cover.
  6. Simmer for 20 minutes.
  7. Add rice, mix well and heat until warmed through.