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Image of Chicken Paella

Chicken Paella

A Spanish dish from the Valencia region, paella is named for the cooking vessel itself: a round, shallow pan made of carbon steel that heats quickly and evenly. A good paella pan helps develop the soarant, or crispy layer of rice crust on the bottom that's the most prized part of the dish.
Course Entrees
Cuisine Spanish
Keyword chicken, paella
Author Chef Maria Cummins


  • Cutting Board and knife
  • Large skillet and burner
  • Rubber Spatula
  • Serving Spoons


  • 1 tbsp olive oil
  • 2 2oz chicken thighs skinless, cut into small bites
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 cup broccoli chopped
  • ¼ tsp saffron threads crushed
  • 4 cups brown rice cooked
  • ½ cup chicken broth
  • 1 red bell pepper jullienned
  • 2 tbsp fresh parsley chopped
  • ¾ tsp salt divided
  • ¼ tsp black pepper freshly ground, divided


  • Sprinkle chicken with ¼ teaspoon salt and the remaining ⅛ teaspoon black pepper.
  • Add chicken to pan, and cook for 2 minutes on each side or until browned.
  • Add onion, red bell pepper, and garlic to the pan; cook 2 minutes or until tender, stirring frequently.
  • Stir in the saffron; cook for 1 minute.
  • Add remaining ¼ teaspoon salt, rice and broth to the pan; bring to a boil.
  • Cover, reduce heat, and simmer for 5 minutes.
  • Add peas and remove from heat, and stir the parsley.
  • Let stand for 3 minutes.
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