Oven Baked Chicken Paella Recipe (Easy, Spanish, Gluten Free)

It’s been a long time since I introduced the new CRC (Chicken Rice Casserole) to the website.

These pan stir fry recipes have become a signature and I keep asking for requests.Recently, a guy who just did this Shawarma version Suggest me a chicken paella recipe for my next CRC. And since it was a dish that could easily be translated into casserole form, I of course had to say yes right away.

Paella is very flexible when it comes to protein and usually uses a mix of chicken, chorizo, and seafood.I have versions involving these – just click here is the sausage paella and Eat clam paella here. I even have a Vegetarian Paella Serve with butternut squash! Authenticity really comes down to technology, and I must warn you, the CRC method doesn’t follow.

Usually, chicken paella is cooked slowly over an open fire on the stovetop, which allows the rice to get extra crispy around the edges of the pan. There is an entire Spanish word dedicated to these crisps: socarrat. Unfortunately, you do lose some socarrat when you heat all the ingredients in a pan and go straight into the oven, like the CRC’s hassle-free way. But all the flavors still make for a lovely casserole!

One way to get around this is to heat the pan in the oven before adding the rice mixture – don’t skip this step!If you want a more traditional stove top method, you can check out this recipe From Jamie Oliver, although his chicken paella includes sausage.

For vegetables I have leeks, carrots, bell peppers and frozen peas. These are flexible and I’ve shown you how to adapt to low FODMAPs. Frozen artichoke hearts are another fun addition to paella. I usually just put them on top before adding the chicken so they get crispy.

Finally, saffron is often the signature spice that gives the paella its yellowish tint. It tends to be expensive so I used a little trick and used turmeric instead. It definitely misses some of the authentic Spanish flavor, so if you have saffron on hand, you can use that instead. Just soak a few threads in ½ cup boiling water. Swap this infusion for the 1/2 cup of stock the recipe calls for.

Keep reading for this Chicken Paella Casserole with Peas Recipe!

With health and hedonism,

Phoebe

Chicken Paella Casserole with Peas (low FODMAP optional)

This paella is versatile when it comes to vegetables. Feel free to add or omit whatever you have on hand. Chopping is the most time-consuming element (you want the veggies to be as good as possible), but then the chicken paella recipe is quick and easy (thanks to the CRC method!). For the low FODMAP version: omit the chives and garlic. Use LF stock. Reduce peas to ¼ cup or omit.

raw material

• 1
  medium chives
  Trim, rinse and slice
• 2
  medium sized carrots
  diced
• 1
  red bell pepper
  sow and diced
• 1
  Cup
  frozen peas
• 1
  garlic cloves
  minced
• 1¼
  Cup
  Arborio Rice or Bomba Paella Rice
• 1
  Cup
  diced plum tomatoes
  fresh or canned
• 1 1/2
  Cup
  chicken soup
• ½
  Cup
  dry white wine
• 2
  spoon
  lemon juice
  add wedges, for serving
• 1
  teaspoon
  smoked paprika
• 1
  teaspoon
  turmeric
• ½
  teaspoon
  red pepper flakes
• sea ​​salt
• olive oil
• 2
  spoon
  chopped parsley
  divided into
• 2
  lb
  Bone-In Skinny Chicken Thighs
  about 6

instruct

1. Preheat oven to 400 degrees Fahrenheit. To prepare ingredients, place a large (15-inch) heavy-bottomed oven-safe skillet or 9 x 13 casserole in the oven.

2. In a large mixing bowl, combine leeks, carrots, bell peppers, garlic, rice, tomatoes, peas, chicken broth, white wine, lemon juice, paprika, turmeric, red pepper flakes, 1 teaspoon salt, 2 tablespoons olive oil and half parsley. Fold the ingredients together until well combined. Transfer to a hot frying pan or plate and arrange evenly. Place chicken thighs in rice mixture so that they are partially submerged. Season chicken well with salt and drizzle with olive oil.

3. Transfer the pan to the oven and bake the casserole for 45 minutes, or until the chicken is browned, the rice is tender, and most of the liquid is absorbed. Remove from oven and let stand for 5 minutes.

4. Garnish with remaining parsley and serve with lemon slices on the side.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!