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Total Time
55mins
Prep 10 mins
Cook 45 mins

This is a quick weeknight version of the Spanish classic.

Ingredients Nutrition

Directions

  1. In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
  2. Remove and set aside.
  3. Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
  4. Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
  5. Add the tomatoes, rice and stock and bring to a boil.
  6. Return the chicken to the skillet.
  7. Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender.
  8. Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.
Most Helpful

5 5

absolutely yummy & oh, so easy! just a little chopping & stirring to do, but then very easy & very flavorful !