PAELLA WITH CHICKEN, ZUCCHINI AND ROSEMARY
Traditional Spanish recipe for tender chicken breasts subtly seasoned with fresh rosemary. According to Spanish tradition, when you pass by a rosemary bush you should pull some sprigs from the fragrant shrub and carry them in your pocket to ensure good luck in the week to come! Perhaps this dish will bring you that same good fortune! Submitted for Zaar World Tour 5.
Provided by FolkDiva
Categories Chicken Breast
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- 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!
Nutrition Facts : Calories 900.5, Fat 57.1, SaturatedFat 12.3, Cholesterol 141.8, Sodium 522.9, Carbohydrate 49.2, Fiber 3.4, Sugar 6.2, Protein 43.5
ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON
This side dish is best made with tender small zucchini early in the season, not the behemoths of late summer. Don't stint on the high heat used to brown them; it helps create a pan sauce that is almost meaty (and good for sopping up with bread). Cut the zucchini just before you start cooking; otherwise, it starts to curl, and the spears should be flat so they will brown evenly.
Provided by Cooking Channel
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
- Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
- Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.
CHICKEN PAELLA
This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
- Season the chicken with salt and pepper on all sides.
- Add the chicken, and brown on all sides.
- Remove chicken; set aside.
- Add in the onion and garlic, saute until translucent.
- Stir in the rice, cook for 1 minute.
- Add in tomatoes, chicken broth, capers and the cayenne pepper.
- Press chicken pieces down into the liquid.
- Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
- Cook until the rice is tender (about 30-40 minutes).
- Top with olives and peas; stir very gently.
- Arrange the pepper strips on top of the paella.
- Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
CHICKEN & CHORIZO PAELLA
Try swapping traditional seafood paella for a chicken and chorizo version - a hearty family supper for four
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
- Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
- Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Nutrition Facts : Calories 563 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
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PAELLA RECIPE - JO COOKS
From jocooks.com
4.5/5 (215)Total Time 1 hrCategory Dinner, Main CourseCalories 427 per serving
- Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
- Add onion and garlic: Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
- Cook the rice: Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
- Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
EASY CHICKEN PAELLA RECIPE - AVERIE COOKS
From averiecooks.com
4.4/5 (73)Total Time 45 minsCategory ChickenCalories 319 per serving
- To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
- Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
- Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
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From tablespoon.com
- Heat 1 tablespoon oil in a paella pan, or a large straight-sided pan. Add the chicken sausages and cook until browned on both sides, 4 minutes. Remove from pan and set aside.
- Add the remaining oil to the pan. Add the onions and sauté 3 minutes, or until they start to soften. Add the garlic and smoked paprika, bloom 30 seconds.
- Add the rice and toss to coat with the onions. Toast 1 minute. Add the chicken stock and pureed tomatoes. Stir to combine. Arrange the zucchini slices on top of the rice, season with salt and pepper, cover the lid and simmer on medium for 20 minutes.
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