Paella With Chicken, Zucchini And Rosemary

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• 3/4 cup olive oil
• 2 1/2 lbs chicken, boneless skinless breasts, cut into pieces
• 1 large onion, chopped
• 5 garlic cloves, minced
• 1 large green pepper, chopped
• 3 ounces dry sherry
• 1 1/2 cups rice, uncooked
• 3 cups chicken broth
• 1/4 teaspoon saffron
• 1/4 teaspoon turmeric
• 3 tablespoons fresh rosemary, chopped
• 3 large zucchini, cut into 1 inch strips
• salt and pepper, to taste

Recipe

• 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!