|Broiler fryer chicken||3 Pound, cut up (Ready To Cook)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Carrots||2 , pared and sliced lengthwise|
|Onions||2 Medium, peeled and quartered|
|Celery stalk with leaves||1|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned chopped pimiento||1⁄4 Cup (4 tbs)|
|Ground oregano||1⁄4 Teaspoon|
|Saffron strands||1⁄4 Teaspoon, crushed|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Shelled shrimp||3⁄4 Pound (Raw Ones)|
|Clams in shells||12 Small|
Coat chicken with mixture of flour, 1 teaspoon salt, and a dash pepper.
In heavy skillet, brown chicken in hot oil about 20 minutes.
Place in large kettle.
Add next 11 ingredients; cover; simmer 30 minutes.
Add artichoke hearts, shrimp, and clams; cover.
Simmer 15 to 20 minutes more.