Spicy Latin Chicken Paella

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This Spicy Latin Chicken Paella is the best combination of Spanish Paella with saffron with an added Latin twist by adding sazón. This Spicy Latin Chicken Paella has all of my favorite flavors combined and it is to die for!

I had leftover rice from when I made a Traditional Chicken and Shellfish Paella about 2 months ago sitting in the pantry. I didn’t have any seafood but I had a whole frozen chicken in the freezer so I was inspired! This is how the Spicy Latin Chicken Paella came to life. The trick is to use the leftover liquids that the chicken releases to cook the rice. By doing this, you are enhancing the natural flavors and infusing them into the rice, giving it MAXIMUM flavor. To make the rice, you obviously need to use more liquids, so just add the difference in broth: total must be according to rice package instructions.

This Spicy Latin Chicken Paella is one for the books and is definitely a crowd pleaser. If you are having a large group gathering, this Spicy Latin Chicken Paella feeds about 4-6 people. I used my homemade guajillo sauce which is so full of flavor, not to mention spicy! You can buy store bought salsa as well. If you like this dish, definitely check out my Latin Chicken Orzo with Sazon as well.

Instructions:

In a plastic bag, add the cut up chicken, the Sazon, and salt. Put the chicken in the refrigerator for up to 4 hours. Take out an hour before cooking. If you are short in time, you can just season right before cooking.

In a large pot or a large deep saucepan on medium high heat, add the oil and wait for it to shimmer. Add the seasoned chicken and brown for 8 minutes, turning once halfway. Remove the chicken and place on a plate. If necessary, add more oil. On medium heat, Add the diced onion and toss until soft, about 5 minutes. Add the salsa de guajillo and toss. Return the chicken and add the bay leaves and salt and pepper. Lower the heat to medium low, cover, and cook for 1 hour. Do not worry about adding liquid as the chicken will release liquid!

Remove the chicken again on a plate and add the leftover liquids from the pot into a bowl. Add the difference in broth to equal 3 cups of liquid. Add the total of 3 cups of liquid (chicken liquid and chicken broth) back into the pot and bring to a boil on medium high heat. Once boiling, add the saffron threads and then lower heat to medium low. Add the rice and the chicken back into the pot. Cover and cook for about 20 minutes, or according to rice package instructions. When it is done, remove from heat and let the rice absorb more liquid if needed. Stir and salt to taste.