The first steps for a great Spanish chicken and yellow rice recipe!You can use bone-in chicken tights, or chicken breast, depending on what you prefer.
Usually, the tights are what's used in the paella. Chop all the veggies into small cubes.
You can either use a paella pan or any similar large skillet, or a wok if you have nothing else. Put 3 tbs of olive oil in the skillet, heat it up on medium heat, then put the onion and the chicken in first.
Cook until the onion is translucent and sautè the chicken, After the first 8-10 minutes add the bell pepper, mix it, then after another 5 minutes add the tomatoes too.
Mix them and leave them to cook for about 10 minutes on low heat. Now, you can add salt, pepper, and saffron.Bonus: if you want to do a Spanish chicken paella with chorizo recipe (spanish chicken sausage paella) add about 100-150 grams of chorizo to it!
Fill it up with hot water until the chicken is completely covered. Leave it to cook on low heat until the water evaporates, then add the rice and fill it up with twice as much water as much rise you added.
Mix it all up together and leave it to cook for about 10 minutes without mixing it. Then you can mix it all together again, check if the rice is ready, and if it isn't add some more water, and cook until it evaporates. The Spanish chicken paella recipe ends here. Ready to serve!