Spring chicken paella

Spring chicken paella

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(11 ratings)

Prep: 20 mins Cook: 55 mins


Serves 4 - 5
Throw a new spin on the classic Spanish rice one-pot by adding fresh, green broad beans, dill, mint and parsley

Nutrition and extra info

  • Healthy

Nutrition: per serving (5)

  • kcal660
  • fat20g
  • saturates5g
  • carbs79g
  • sugars5g
  • fibre10g
  • protein41g
  • salt1g


  • 6 chicken thighs, skin-on
  • 2 tbsp plain flour
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely sliced
  • 400g paella rice
  • 1 tsp sweet paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 good pinches of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • zest and juice 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1½ l chicken stock
  • 200g fresh or frozen peas and broad bean (weight after podding and skinning)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • ½ small bunch dill, chopped
  • ½ small bunch mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 180C/160C fan/gas 4. Season the chicken thighs well and then dust all over with the flour. Heat 1 tbsp of the oil in a paella pan or large, deep frying pan. Fry the thighs until golden brown all over, then transfer to a shallow roasting tin and finish in the oven for 30-40 mins.

  2. Add the remaining oil, onions and garlic, and fry very gently until soft, about 10-15 mins. Stir in the rice, paprika, saffron and lemon zest, then add the stock and simmer, stirring occasionally, for about 20 mins on a medium heat until the rice is nearly cooked.

  3. Add the peas, broad beans and juice of 1 lemon until the rice is just cooked through, along with the veg. Stir through the herbs and as much of the remaining lemon juice as it needs, along with some seasoning. Tuck the chicken thighs back in and cover for 5 mins to let everything settle before serving.

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Comments, questions and tips

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Frantic Flapjack
3rd Jun, 2014
There was far too much rice for this dish. Also, I used long grain rice which doesn't have the absorbency of arborio rice and so the finished dish turned out quite soggy.
12th May, 2014
After reading the advice below I made this for 2 of us with: 100g arborio risotto rice, 3 chicken thighs (trimmed of fat, no skins), 400ml stock and juice of 1/2 lemon. I didn't have any saffron so missed that out. I added some chopped peppers at the beginning, frozen clams and halved cherry tomatoes near the end and stirred in a spoonful of mascarpone - just because we happened to have these things lying around rather than because I was unhappy with the original recipe! The other change I made was to brown off the chicken in a small amount of oil, then added all the other ingredients as per the recipe. This cut down the cooking time dramatically and the meat was still soft and succulent. I used chives instead of dill and parsley and am glad I left in a bit of mint even though I'm not a huge fan; it really lifted the dish. Quite a few alterations (for ease) but I thought I'd share as it worked well and we'll definitely be having it again!
4th May, 2014
Really enjoyed this meal and easy to cook. Partner and I found that there was the right amount of rice (although we do have large appetites!) however we would agree with the person below who says that there is too much lemon. We would definitely reduce the amount of lemon next time.
15th Apr, 2014
I too found this used too much rice.. have oodles of left over "risotto" with which to make arancini... so would cut the quantity. Bit too much lemon for my taste and one of my tasters said "too bland". Will make again but adapt it a bit.
7th Apr, 2014
We loved this recipe. I did have to make a few changes, namely I used basmati rice not paella rice and I omitted the dill as it wasn't available. But it tasted fantastic and was very easy, although it does require standing over for the full cooking time. One thing to note is that we thought 100g of rice pp was way too much - and we have good appetites. Next time I'll use 75g pp max.
5th Apr, 2014
Easy,tasty family meal. I only added the juice of one lemon and it was too much. I'll be making this recipe again but will be more careful with the lemon juice.
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