Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 ts White pepper
4 lb Chicken pieces 1/2 ts Saffron
1 lg Onion; diced 3 lb Plum tomatoes
3 Red bell peppers; diced - peeled, seeded chopped
5 c Chicken stock 16 lg Shrimp
-OR low-sodium chicken broth 16 Clams
1 tb Minced garlic 16 Mussels
3 c Short-grain rice Lemon wedges for garnish
2 ts Salt

HEAT THE OIL in a casserole 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. ~--

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