Paella With Chicken, Zucchini And Rosemary

• 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

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!

olive oil, chicken, onion, garlic, green pepper, sherry, rice, chicken broth, saffron, turmeric, fresh rosemary, zucchini, salt

Taken from www.food.com/recipe/paella-with-chicken-zucchini-and-rosemary-369711 (may not work)