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Chicken Paella and Winter Vegetables

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  • Prep 25 min
  • Total 45 min
  • Ingredients 12
  • Servings 4
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There’s nothing more delicious during winter than a plate of delicious chicken paella and winter vegetables. Paella is a dish made with rice as a base and it’s overwhelmingly popular in Valencia, Spain. This popularity has made paella evolve from its roots as a traditional Valencian dish prepared with chicken, duck, rabbit and snails. The paella featured here is made with vegetables that are very easy to get during winter, like chickpeas, artichokes, and peas. You’ll definitely love this recipe.
by Carla Gutierrez
Updated Jan 23, 2017
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  • 1/2 lb. boneless chicken thighs
  • 3 garlic cloves
  • 1 artichoke
  • 3/4 cup rice
  • 1 cup fresh peas
  • 1 cup chickpeas
  • 1 cup tomatoes
  • 1 splash white wine
  • 2 cups chicken broth
  • 1 cup water
  • Salt and pepper to taste
  • Olive oil


  • 1
    Season the chicken thighs with salt and pepper. Pour some oil into the paella pan and brown the garlic. If you don’t have a paella pan, you can use a regular pan. While the garlic cooks to a golden brown, peel the artichoke and chop it into small pieces.
  • 2
    Once the garlic is golden brown, add the tomato, peas, and chickpeas. Add the artichoke and the glass of water. Season with salt and pepper to taste.
  • 3
    Add the chicken, rice, chicken broth and the splash of white wine. Let the paella cook for about 15 minutes without stirring.
  • 4
    Remove the paella from the heat and set aside for 10 minutes while covered, but leave a small part uncovered so the rice can breathe. Serve.

Nutrition Information

No nutrition information available for this recipe
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