Bacon and Kimchi Paella with Chicken
Ingredients
- 1 cup Carolina® Parboiled Medium Grain Rice
- ¼ cup dry white wine
- pinch saffron threads
- 8 small bone-in skin-on chicken thighs (about 2 lb)
- ½ tsp each salt and pepper
- 1 tbsp olive oil
- ½ lb bacon, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 ½ cups sodium-reduced chicken broth
- 1 cup canned diced tomatoes, drained
- ½ cup frozen peas, thawed
- 1 cup kimchi, chopped
- 2 tbsp finely chopped fresh parsley
Instructions
This one pan paella dish combines the delicious flavors of crispy bacon and chicken thighs with tomatoes, kimchi and Spanish seasonings like paprika, saffron and olive oil. Make sure to use Carolina® Parboiled Medium Grain Rice crafted specifically for Paella dishes.
Step 1
In a small bowl stir together saffron and wine. In a large skillet set over medium heat, cook bacon until crisp. Remove with a slotted spoon and reserve. Drain bacon drippings and reserve. Season chicken with salt and pepper. Heat 1 tablespoon reserved bacon drippings in same skillet set over medium heat. Cook chicken 10 minutes or until browned all over. Reserve and keep warm.
Step 2
Increase heat to medium-high. In the same skillet add 1 tbsp bacon drippings, onion, bell pepper, garlic and paprika; sauté 3 minutes. Add rice and sauté until well coated. Stir in wine mixture, broth and tomatoes; bring to a boil. Return chicken to skillet.
Step 3
Reduce heat to low; cook, covered 20 minutes or until chicken is done and most of liquid is absorbed. Transfer chicken to a plate and cover to keep warm.
Step 4
Increase heat to high; add peas, kimchi and reserved bacon to skillet. Cook and toss to combine all ingredients until warmed through, about 2 minutes.
Step 5
Divide rice mixture into bowls, top with reserved chicken and garnish with parsley.
Recipe Video
One Pan Paella
Traditional Spanish Paella, originally from the province of Valencia, uses a special skillet to cook the rice in vegetables, meats and broth to gather all of the flavors together and uses saffron, paprika and salt to season it. To make a great paella dish, it is important to use the right rice, Carolina® has created a Medium Grain Rice, perfect for paella because when cooked, the rice releases its starch, creating a more compact texture. This process ultimately results in a less mushy and more creamy and delicious dish.
Paella Tips
Paprika is heat sensitive, so when adding the vegetables and spices to the pan, make sure to keep them moving throughout the heat and carefully monitor to lower the heat slightly if necessary. It will help give your rice that nice authentic paella flavor.
When cooking the chicken in the rice, make sure to test it out by cutting slightly into the thickest part of a chicken thigh to see the color or use a thermometer.
Find more tips for making an incredible paella, check out our Cooking section. While you’re at it, learn how to make white rice; then, put your knowledge to work by whipping up some rice pudding recipe with cooked rice.
Other Meal Inspiration
For something with more of a Latin American inspiration, learn how to make this arroz chaufa recipe.
