|Sliced carrots||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Dried parsley||1 Tablespoon|
|Water||3 Cup (48 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Broiler fryer chicken||2 , cut in serving pieces|
|Garlic||2 Clove (10 gm), minced|
|Green pepper||To Taste, cut into thin strips|
|Crumbled saffron||1 Teaspoon|
|Clams/8 to 12 fresh clams||12 Ounce|
|Uncooked rice||1 1⁄2 Cup (24 tbs), uncooked|
|Tomatoes||2 Large, peeled and chopped|
|Canned artichoke hearts||8 Ounce (1 Can)|
|Cooked shrimp||1 Pound, shelled and deveined|
Place carrots, onion, bay leaves, dried parsley, pepper, and water in saucepan; simmer over low heat about 20 minutes, or until carrots are tender.
Meanwhile, heat oil in a large dutch oven or heavy kettle.
Brown chicken pieces in oil, a few at a time, removing as they are well browned.
In same oil, saute garlic, pepper strips, and saffron.
Return chicken pieces to Dutch oven.
Drain liquid from clams and add enough of this liquid to vegetable liquid to make 3 cups.
Pour over chicken in Dutch oven.
Bring to simmering and gradually stir in rice and salt.
Bake at 350Â°F 1 hour.
During last part of baking, prepare clams by cutting in half; chop tomatoes; cut artichoke hearts into quarters vertically.
Add clams, tomatoes, shrimp, and artichoke hearts to chicken rice mixture, and mix in carefully.
Return to oven for 10 to 15 minutes more, or until heated through.