|Polish sausages||1⁄2 Pound, cut into1/4-inch-thick slices|
|Garlic||1 Clove (5 gm), minced or pressed|
|Yellow onion||1 Small, chopped|
|Long grain white rice||1 Cup (16 tbs)|
|Sliced pimentos||4 Ounce, drained (1 Jar)|
|Canned chopped clams/Minced clams||6 1⁄2 Ounce, drained reserve liquid (1 Can)|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can)|
|Cooked rotisserie chicken/Barbecued chicken||2 1⁄2 Pound, cut into serving-size pieces|
|Green onions with tops||2 , thinly sliced|
In a wide frying pan, cook sausages briefly over medium-high heat to release some of the fat; add garlic, yellow onion, and rice.
Cook, stirring often, until onion is soft about 10 minutes.
Mix in pimentos, liquid from clams, and broth.
Bring to a boil; reduce heat to low, cover, and simmer until rice is barely tender to bite about 15 minutes.
Stir clams into rice mixture; then arrange the chicken pieces over rice.
Cover and continue to cook until chicken is heated through 10 to 15 more minutes.
Spread rice mixture on a warm platter and arrange chicken on top; sprinkle with green onions.