Paella With Chicken, Zucchini and Rosemary

Recipe by FolkDiva
READY IN: 50mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes.
  • Add the garlic and green pepper and cook for three minutes.
  • Add the sherry and cook for another one minute.
  • Pour in the rice and saute for five minutes.
  • Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes.
  • Sprinkle in the remaining rosemary and stir.
  • 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.
  • Allow to cool for five minutes; serve and enjoy!
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