Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Paella melosa de pollo y verduras

Creamy Chicken and Vegetable Paella

Name: Creamy Chicken and Vegetable Paella
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups bomba rice (about 300 grams); 1 large chicken breast; 3 handfuls frozen mixed vegetables; 2 handfuls diced green, red, and orange bell peppers; 1 carrot; 1/2 onion; 3 cloves garlic; 1 tablespoon paella seasoning or saffron blend; 1 teaspoon sweet paprika; 1 goose egg and 5 quail eggs or 2 large chicken eggs; 1 splash white wine; 1 splash crushed tomatoes; 2 bay leaves; 1 chicken bouillon cube; 1 drizzle of extra virgin olive oil

CarmenIglero @CarmenIglero

Ourense

Delicious and very easy to make. I used frozen vegetables to use them up and have the paella ready in just a few minutes.

CarmenIglero @CarmenIglero

Ourense

Delicious and very easy to make. I used frozen vegetables to use them up and have the paella ready in just a few minutes.

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Ingredients

45 minutes

Serves 4 servings

1 1/2 cupsbomba rice (about 300 grams)
1large chicken breast
3 handfulsfrozen mixed vegetables
2 handfulsdiced green, red, and orange bell peppers
1carrot
1/2onion
3 clovesgarlic
1 tablespoonpaella seasoning or saffron blend
1 teaspoonsweet paprika
1goose egg and 5 quail eggs or 2 large chicken eggs
1 splashwhite wine
1 splashcrushed tomatoes
2bay leaves
1chicken bouillon cube
1drizzle of extra virgin olive oil

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Steps

45 minutes

1

Prepare all the ingredients and season the chicken with your favorite spices (I used a mix of pepper, herbes de Provence, and parsley).
2

First, bring water to a boil and add the eggs (chicken eggs: 10 minutes; goose egg: 14 minutes; quail eggs: 5 minutes).
3

In a large pot, sear the chicken in olive oil over high heat, then remove and set aside.
4

In the same pot, sauté the chopped onion and garlic.
5

Add the crushed tomatoes and cook a little longer.
6

Pour in the white wine and let the alcohol evaporate over medium heat. I blended the sautéed mixture a bit so the onion and garlic pieces wouldn't be too noticeable.
7

Add all the vegetables and cook for a few minutes.
8

Add 3 cups of water (about 700 ml), and when it comes to a boil, add the rice. Stir occasionally to prevent sticking.
9

After a short while, add the chicken back in. Stir and let the rice cook. If the water is absorbed too quickly, add a little more as needed.
10

Add the boiled eggs and it's ready to serve! Enjoy!

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CarmenIglero @CarmenIglero

Published in the US on November 11, 2025 04:00

Ourense

Como buena gallega que soy me encantan los platos auténticos y tradicionales, cocinando también recetas nuevas en mis ratos libres y ocasiones especiales, dándoles siempre mi toque personal e improvisando de vez en cuando.En la cocina estoy en mi salsa!🍴