Ninja Woodfire Oven Chicken Paella

Ninja Woodfire Oven Chicken Paella is a flavorful, smoke‑kissed rice dish inspired by classic Spanish paella and adapted for outdoor cooking. Tender chicken, colorful vegetables, and aromatic spices combine with perfectly cooked rice to create a one‑pan meal with a subtle wood‑fired taste. This recipe is ideal for relaxed weekends, family gatherings, and outdoor entertaining.

Using the Ninja Woodfire Oven allows even heat distribution and gentle smoke infusion, helping the rice develop a delicious socarrat-style crust while keeping the chicken juicy. Smoked paprika, garlic, and saffron or turmeric add depth of flavor and vibrant color, turning simple ingredients into an impressive centerpiece.

Chicken paella in the Ninja Woodfire Oven is highly versatile. It can be customized with chorizo, peas, roasted peppers, or seafood while still maintaining the signature smoky character. With minimal prep and easy cleanup, it offers a convenient way to enjoy restaurant-quality paella at home.

For more outdoor cooking inspiration and wood‑fired recipe ideas, explore additional guides and tips on the recipes and outdoor cooking pages.

Servings 4

🥘 Ninja Woodfire Oven Chicken Paella

Ingredients (serves 4)

• 2 tbsp olive oil
• 4 chicken thighs (skin-on, bone-in or boneless, cut into chunks)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red pepper, sliced
• 150g green beans (or peas if you prefer)
• 300g paella rice (bomba, calasparra, or arborio if you can't find paella rice)
• 900ml chicken stock (warm, infused with a pinch of saffron if possible)
• 1 tsp smoked paprika
• ½ tsp turmeric (or a few saffron threads)
• 1 tsp salt
• Black pepper to taste
• Lemon wedges, for serving
• Fresh parsley, chopped

(Optional: 100g chorizo slices, or a few prawns towards the end for a mixed paella)

Cooking Pellets

Hickory Pellets Click To Purchase

Olive Wood Pellets Click To Purchase

Directions🔥 👩‍🍳 

Method

1. Preheat the Ninja Woodfire Oven
   
• Set to Bake/Roast at 200°C (390°F) with a little wood pellet smoke for flavour.
• Use a large, oven-safe paella pan or cast iron skillet that fits the oven.
1. Brown the Chicken
   
• Heat olive oil in the pan.
• Season chicken with salt and pepper, then sear until golden (about 5–7 mins). Remove and set aside.
1. Cook the Base
   
• In the same pan, sauté onion and garlic until softened.
• Add red pepper and (if using) chorizo. Cook until fragrant.
1. Toast the Rice
   
• Stir in the rice, paprika, and turmeric/saffron.
• Toast for 1–2 mins so the grains absorb flavour.
1. Add Stock & Chicken
   
• Pour in hot chicken stock. Stir once, then nestle chicken pieces back in.
• Season lightly.
1. Bake in the Ninja Woodfire Oven
   
• Place the pan in the oven.
• Cook uncovered for 25–30 mins, until the rice has absorbed most of the liquid.
• Scatter in green beans/peas halfway through.
1. Rest & Serve
   
• Once the rice is tender and a golden crust (socarrat) forms at the bottom, remove from oven.
• Rest for 5 mins, covered with foil.
• Garnish with parsley and serve with lemon wedges.

🔥 Tip for extra smoke flavour: Add a handful of pellets during the first 10 minutes of cooking – gives the rice a subtle woodfire edge without overpowering it.