|Olive oil||1⁄4 Cup (4 tbs)|
|Cooked chicken pieces||4 (Legs Or Wings)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||5 Cup (80 tbs)|
|Tomatoes||2 Medium, skinned and chopped|
|Cooked peas||8 Ounce|
|Red pepper||1 , diced|
1. In a chafing dish or large frying pan over direct flame heat oil, fry chicken, onion and garlic such that chicken is browned all over.
2. Adding in half of the stock, simmer for 15 minutes.
3. Then add tomatoes, rice and rest of stock and simmer 5 minutes, stir in saffron.
4. In the pan arrange the crayfish pieces, prawns, mussels, peas and pepper attractively and cook such that the rice is tender and has absorbed most of the liquid, 15-20 minutes.
5. Serve immediately.