Chicken Paella

In less than an hour, you can enjoy this very simple dish. Feel free to add or delete just about anything you like to the sauté; you'll still have a fast and delicious paella.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • ½ lb. chicken tenders, chopped
  • ½ lb. large shrimp, shelled
  • 4 tsp. Creole seasoning, divided
  • ¼ cup canola oil
  • 1 medium onion, peeled and quartered
  • 2 cloves garlic, peeled and chopped
  • 2 cups chicken stock
  • 1 lb. chorizo sausage, diced
  • ½ cup white wine
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 lb. clams
  • 1 cup frozen peas
  • 2 cups cooked yellow rice
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped dill


  • Place chicken and shrimp in different bowls and toss each with 2 teaspoons of Creole seasoning. Heat canola oil in a large skillet over medium-high heat. Add the chicken and sauté for about 10 minutes. Add shrimp and sauté for 2 minutes.
  • Add chicken stock, chorizo, wine, garlic, onion, salt, pepper, and clams. Bring to a boil, reduce heat to low, and simmer 10 minutes.
  • Add green peas and cooked yellow rice. Cook until the rice absorbs all the chicken stock, about 10 minutes. Garnish with parsley and dill before serving.