Ingredients
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3/4 cup olive oil
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2 1/2 lbs chicken, boneless skinless breasts, cut into pieces
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1 large onion, chopped
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5 garlic cloves, minced
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1 large green pepper, chopped
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3 ounces dry sherry
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3 cups chicken broth
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1/4 teaspoon saffron
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1/4 teaspoon turmeric
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3 tablespoons fresh rosemary, chopped
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3 large zucchini, cut into 1 inch strips
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salt and pepper, to taste
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1 1/2 cups rice, uncooked
Instructions
- 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.
- Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes.
- Add the garlic and green pepper and cook for three minutes.
- Add the sherry and cook for another one minute.
- Pour in the rice and saute for five minutes.
- Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes.
- Sprinkle in the remaining rosemary and stir.
- 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.
- Allow to cool for five minutes; serve and enjoy!