Quick Chicken Paella

• 2 teaspoons olive oil
• 8 boneless skinless chicken thighs
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 28 ounces diced tomatoes
• 2 cups chicken stock
• 1 1/2 cups long grain rice
• 2 zucchini, sliced

1. In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
2. Remove and set aside.
3. Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
4. Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
5. Add the tomatoes, rice and stock and bring to a boil.
6. Return the chicken to the skillet.
7. 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.
8. Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.

olive oil, chicken thighs, onions, garlic, paprika, salt, turmeric, ground black pepper, tomatoes, chicken stock, long grain rice, zucchini

Taken from www.food.com/recipe/quick-chicken-paella-402568 (may not work)