Info

Serves 4

Cook + prep time: 1 hour

*Saffron is an essential ingredient in this dish.  It is seems expensive but it goes a long way since you don’t have to use too much of it. It can be found at Whole Foods, World Market or online on Amazon.

Ingredients

• ½ pound boneless chicken thighs or breast pieces
• ½ pound large raw peeled shrimp
• 1 hot link (cut into ¼” pieces)
• 1 pound thawed frozen clams (I buy frozen pre-cooked clams found in most mega mart’s fish department)
• 1 medium onion (medium dice)
• 2 cloves garlic (chopped)
• 1 small red bell pepper
• 2 tablespoons olive oil
• 12 oz. long grained rice
• 3 cups chicken stock
• 1 pinch saffron*
• Salt and pepper

Directions

1. Pre-heat oven to 375 degrees F.
2. Heat olive oil in a oven safe sauté pan with lid.
3. Season chicken with salt and pepper and sauté.
4. Remove chicken from pan and set aside, and in the same pan, sauté onions, garlic and bell peppers.
5. Add rice and sauté until translucent.
6. In a separate dish, warm chicken stock and add the saffron to the warm chicken stock. Pour over rice and bring to a boil.
7. Cover and place in oven for 20min.
8. Add shrimp, cooked chicken and hot link pieces to pan and cook in the oven, (covered) for another 10-15 minutes.
9. Add clams and cook in the oven uncovered until clams have opened (approximately 5 minutes).

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