Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 1 tb Fresh orageno; chopped
1 1/2 tb Olive oil Or
6 Chicken legs; skin 1 ts Dried oregano
1 1/4 c Onion; chopped 1 tb Fresh thyme; chopped
1 c Green bell pepper; julienned Or
2 lg Cloves garlic; minced 1 ts Dried thyme
1 1/2 c Long-grain rice; uncooked 1/4 ts Red pepper flakes, or 1/2 te
3 c Chicken bouillon 1 1/2 lb Clams and/or mussels; scrub,
14 1/2 oz Can whole tomatoes; peeled 3/4 lb Medium shrimp; peeled
1 1/2 c Sun-dried tomatoes; halved 1 c Frozen peas; thawed
1 c Dry white wine Salt and pepper

Heat oil in a Dutch oven; add chicken and saute until brown on all
sides, about 10 minutes. Add onion, bell pepper and garlic; saute,
stirring 3 minutes. Add rice, broth, canned tomatoes, dried tomatoes,
wine, oregano, thyme and pepper flakes. Bring to a boil, cover and
simmer about 20 minutes until liquid is almost absorbed. Stir in
clams and/or mussels; cook about 6 minutes until shells begin to
open. Stir in shrimp and peas; cook 2 to 3 minutes until shrimp are
opaque and all clam or mussel shells open. Season with salt and
pepper. Source: The Sonoma Dried Tomato Cookboook (wrv)

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