11:45AM New Soul Kitchen Remix
12:00PM Girlfriends
12:30PM Girlfriends


Chef JJ`s twist on this tasty paella is brilliantly seasoned with all the right colors and texture. Feel free to take your taste buds on a journey with this amazing recipe!

Recipe courtesy of Chef JJ Johnson



  • 2 tablespoons olive oil or grapeseed oil
  • 4 bone in skin on chicken thighs, cut in half
  • Kosher salt
  • 1 medium red onion, small dice
  • 4 garlic cloves, roughly chopped
  • 2 cups Valencia rice
  • 1 ½ teaspoons smoked paprika, divided
  • ½ teaspoon achiote powder
  • 1 teaspoon chili powder, divided
  • 1 Lady Hermits or other chili, minced
  • 1 cup white wine
  • 2 ½- 3 cups chicken stock
  • ½ pound large shrimp
  • ½ cup sliced okra
  • ½ cup sliced mini bell pepper


1. Heat a large 14 inch cast iron pan or paella pan (sizes may differ) over high heat with oil. Season the chicken thighs with salt on each side. Place skin down in the pan and sear until golden brown for 1-2 minutes. Turn down the heat if necessary so the chicken does not burn. 2. Move the chicken to the side of the pan so it can continue to cook. Add the red onion and garlic and saute until soft and caramelized about 2 minutes. 3. Add the rice, half of the smoked paprika, achiote powder, half of the chili powder, and fresh chiles and toast in the oil. Mix everything together along with the chicken for not even a minute long. Once the rice goes into the pan you don’t move or shake the pan. You want the rice to get crispy on the bottom. 4. Turn the heat to medium high and add the white wine to deglaze the pan. After about 1-2 minutes add the chicken stock. Add more or less as needed. 5. Cook the paella for about 10 to 12 minutes. Season the shrimp with salt, pepper, and the other half of the smoked paprika and chili powder. Add the shrimp, okra, and peppers on top. Continue to cook for another 5 minutes or until the rice has been absorbed and the rice is tender not mushy. Serve right away.