Paella With Chicken, Zucchini and Rosemary

Total Time
Prep 0 mins
Cook 50 mins

Traditional Spanish recipe for tender chicken breasts subtly seasoned with fresh rosemary. According to Spanish tradition, when you pass by a rosemary bush you should pull some sprigs from the fragrant shrub and carry them in your pocket to ensure good luck in the week to come! Perhaps this dish will bring you that same good fortune! Submitted for Zaar World Tour 5.

Ingredients Nutrition


  1. Heat 1/4 cup of the olive oil in a large pan. Add the chicken and cook until done and browned on all sides. Set aside.
  2. Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes.
  3. Add the garlic and green pepper and cook for three minutes.
  4. Add the sherry and cook for another one minute.
  5. Pour in the rice and saute for five minutes.
  6. Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes.
  7. Sprinkle in the remaining rosemary and stir.
  8. Arrange the zucchini over the rice, cover and cook for a further 10 minutes or until the rice and chicken are tender, and the broth has been absorbed.
  9. Allow to cool for five minutes; serve and enjoy!
Most Helpful

I loved all the flavors in this dish. I substituted dry white wine and dry mustard for the sherry and turmeric--other than that I followed the recipe as written. The rosemary and the zucchini really make this dish spectacular. I could hardly wait for the dish to finish to get done...the aroma while it was cooking was mouthwatering. Thanks for another great recipe, FolkDiva. Made for Summer, 2009 Photo Tag.

Crafty Lady 13 July 26, 2009

Wonderful taste! I added a handful of shrimp in the shell at the very end in addition to the chicken and omitted the green pepper. I loved the zucchini in this (as I have quite an abundance in the garden at this time). Thanks for sharing.

mary winecoff June 15, 2009

Very, very nice chicken! I made a few adjustments ~ used 4 large chicken breasts, cut the turmeric almost in half, & used lemon pepper instead of the usual S&P, & it served 4 of us with just a small amount left over! Really enjoyed the use of the saffron & rosemary, & I'll certainly be keeping this recipe around! [Tagged, made & reviewed while in Sprin during the ZWT5]

Sydney Mike May 17, 2009