Chicken Paella#2

This simplified paella trades the traditional stovetop method for a covered casserole that bakes in the oven for 90 minutes. Brown the chicken pieces, spread the rice mixture underneath, and let the oven do the rest.

Onion soup mix does the seasoning work that saffron and a dozen spices handle in a traditional paella. It’s a shortcut, but it adds a concentrated savory flavor that soaks into the rice as the chicken broth absorbs.

Canned mushrooms and peas go into the rice layer before baking. They add color and texture without requiring any extra prep. The chicken sits on top so the skin stays exposed and crisps while the rice steams below.

Kitchen Tips

• Brown the chicken well before placing it on the rice. That golden crust adds flavor and the rendered fat bastes the rice as it bakes.
• Keep the casserole covered for the full cooking time. Removing the lid lets steam escape and the rice won’t cook evenly.
• Use long grain rice, not instant. Instant rice turns to mush during the 90-minute bake.
• Let the casserole rest covered for 10 minutes after removing from the oven. The rice finishes absorbing the last of the liquid.

Variations

• Sausage paella: Add sliced chorizo or andouille sausage alongside the chicken for a heartier, smokier version.
• Seafood addition: Tuck shrimp into the rice during the last 15 minutes of baking for a surf-and-turf paella.
• Saffron version: Skip the onion soup mix and season with a pinch of saffron, smoked paprika, and garlic for a more traditional flavor.