- 1 1/2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
- 2 cups all-purpose flour
- salt and pepper to taste
- 1/3 cup olive oil
- 1 pound chorizo sausage, chopped
- 1 onion, chopped
- 4 cloves crushed garlic
- 2 cups chopped tomatoes
- 2 cups white rice
- 1 (6.5 ounce) can minced clams
- 2 cups frozen green peas
- 1 pinch saffron
- 5 cups boiling chicken broth
- 1 pound small shrimp – peeled and deveined
Preheat oven to 400 degrees F (200 degrees C).
Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside.
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In a large skillet, brown chorizo sausage. Set aside.
Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice.
Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.