Ingredients:
- 1/4 cup olive oil
- 3 to 5 pounds chicken, cut in serving pieces
- 1/4 cup water
- 1/2 cup chopped onion
- 1 clove garlic, halved
- 3 tablespoons butter
- 2 cups uncooked rice
- few bits saffron, about 1/8 teaspoon
- 4 cups chicken broth
- 1 pound shrimp, cooked, shells removed
- 1 cup cooked diced ham or about 3/4 cup thinly sliced cooked Italian sausage
- 2 dozen cherrystone clams in shell
Preparation:
In a large pan, heat the olive oil. Wash chicken and pat dry. Add the chicken to the hot olive oil and brown well on all sides. Add the water and cover and cook until chicken is tender, about 30 to 40 minutes. Remove the pieces of chicken and set aside. To the juices in the pan, add the onion and garlic. Cook slowly 5 minutes. Do not brown. Melt the butter in a saucepan; add the rice and saffron. Stir over low heat 5 minutes and add the chicken broth or water. Bring to the boiling point, cover and cook slowly for 17 minutes. Stir into the pan with the onion. In a large 4-quart casserole or oven-proof Dutch oven, layer the rice, chicken, shrimp, sausage and clams. Have a few of the clams on top. Bake at 350° until thoroughly heated and the clams are open.Serves 8.
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