Quick Chicken Paella

This is a quick weeknight version of the Spanish classic.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
  • Remove and set aside.
  • Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
  • Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
  • Add the tomatoes, rice and stock and bring to a boil.
  • Return the chicken to the skillet.
  • 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.
  • Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.
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RECIPE MADE WITH LOVE BY

@Irmgard
Contributor
@Irmgard
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"This is a quick weeknight version of the Spanish classic."
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  1. umbrellagal0907
    absolutely yummy & oh, so easy! just a little chopping & stirring to do, but then very easy & very flavorful !
    Reply
  2. Irmgard
    This is a quick weeknight version of the Spanish classic.
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