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Ingredients
| olive oil: 2 tsp |
| chicken thighs: 8 thighs (boneless, skinless) |
| onions: 2 (chopped) |
| garlic: 2 cloves (minced) |
| paprika: 1 Tbl |
| salt: 1 tsp |
| ground turmeric: 1/2 tsp |
| black pepper: 1/2 tsp |
| red tomatoes: 28 oz (diced) |
| chicken stock: 2 cups |
| long grain rice: 1 1/2 cups |
| zucchini squash: 2 whole squashes (sliced) |
Quick Chicken Paella
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- 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.