2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces
3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 large red Bell pepper, chopped
3 oz Sangria*
1 & 1/2 c. paella rice (or substitute medium grain white rice)
2 & 1/2 c. good quality chicken broth, warmed
1/2 tsp. saffron
1/2 tsp. turmeric
2 tsp. dry rosemary (or 2 TBS fresh)
2 small zucchini, cut into 1 & 1/2 inch thin strips
Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.
Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Pour in the Sangria & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken, saffron, turmeric & rosemary. Stir to combine. Cover & lightly simmer mixture over medium low heat for 15 minutes, stirring occasionally. Arrange zucchini over top of rice mixture, cover, & simmer an additional 10 minutes or until all liquid is absorbed. Stir well before serving.
*Tempranillo or other dry red wine may be used in place of Sangria