|Salad oil||1⁄3 Cup (5.33 tbs)|
|Whole chicken breasts/4 thawed frozen split chicken breasts||2 , split|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned chicken broth||28 Ounce (2 Cans, 14 Ounce Each)|
|Salt||3 1⁄2 Teaspoon|
|Dried tarragon||3⁄4 Teaspoon|
|Uncooked regular rice||2 Cup (32 tbs)|
|Canned tomatoes||17 Ounce (1 Can, 303 Size / 2 Cups)|
|Chorizos/Pepperoni||3 (Spanish Sausages)|
|Shelled shrimp||1 1⁄2 Pound|
|Frozen peas||10 Ounce (1 Package)|
|Canned artichoke hearts||7 Ounce (1 Can)|
In salad oil in Dutch oven saute chicken pieces until golden brown on all sides; remove and set aside.
In same oil, saute onion and garlic till they are golden.
Then add chicken broth, pepper, salt, tarragon, paprika, and saffron; bring to a boil.
Now add rice; cook, covered, over medium heat till about half of liquid has been absorbed.
Next add tomatoes, sliced chorizos, shrimp, and chicken.
Simmer, covered for about 30 minutes or until rice is almost dry.
Meanwhile, steam clams or mussels in a little water until their shells pop open -- about 10 minutes.
Also cook peas as label directs.
Add peas and artichoke hearts to rice mixture and toss.
Serve, heaped in a 3 qt.casserole or large serving bowl with the clams or mussels as a garnish.
Makes 8 servings.