Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Poultry
Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
4 lb Chicken pieces
1 lg Onion -- diced
3 Red bell peppers -- diced
5 c Chicken stock
-OR low-sodium chicken broth
1 tb Minced garlic
3 c Short-grain rice
2 ts Salt
1 t White pepper
1/2 ts Saffron
3 lb Plum tomatoes
- peeled, seeded and chopped
16 lg Shrimp
16 Clams
16 Mussels
HEAT THE OIL IN THE POT over medium heat and brown the
chicken on all sides, in batches if necessary. Remove
the pieces as they are done and add the onion and
peppers. Cook 5 minutes, stirring. Meanwhile, bring
the chicken stock to a boil in a separate pot. When
the peppers and onions are done, reduce heat to low
and add the garlic, rice, salt and pepper. Stir to
coat the rice with the oil. Add the stock and the
saffron. Add the tomatoes. Replace the chicken pieces,
cover and cook for 25 minutes. Add the shrimp and cook
another 10 minutes. If the pot has gotten too dry, add
a little water or more stock. Add the clams and
mussels and cook until they open. Remove from the heat
and serve from the casserole. Accompany with lemon
wedges.
