|Chicken||3 Pound, cut up (Ready To Eat, 1 Piece)|
|Water||5 Cup (80 tbs)|
|Carrots||2 , sliced lengthwise|
|Onions||2 , quartered|
|Celery stalk with leaves||1|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Spanish saffron||1⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs), broken apart|
|Shelled shrimp||2⁄3 Pound (1 Pound In Shell)|
|Clams in shell/One 10 1/2 ounce can clams||1 Dozen|
Place chicken pieces in Dutch oven; add water and next 5 ingredients.
Bring to boil, reduce heat, cover, and simmer 1 hour or till just tender.
Remove chicken from stock; bone, cut up meat.
Strain stock; save 4 cups.
Fry rice and garlic in olive oil over medium heat, stirring constantly till rice is browned, about 10 minutes.
Add reserved chicken stock, pimiento, oregano, and saffron.
Cover, cook over low heat 15 minutes.
Add chicken, peas, shrimp, and clams.
Bring to boil, cover, then cook over very low heat 15 minutes.