Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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