Description
This is a quick weeknight version of the spanish classic.
Ingredients
- Olive Oil
- Boneless Skinless Chicken Thighs
- Onions
- Garlic Cloves
- Paprika
- Salt
- Turmeric
- Ground Black Pepper
- Diced Tomatoes
- Chicken Stock
- Long Grain Rice
- Zucchini
Instructions
- 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