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4 lb. chicken thighs 1/3 c. olive oil 1/3 c. water 1 onion, chopped 1 cloved garlic, minced 1/4 c. butter 2 c. butter 2 c. uncooked rice pinch of saffron 1 qt. chicken stock 4 oz. pimiento, sliced 2 tsp. oregano 1 (10 oz.) pkg. frozen peas 1 can artichoke hearts, halved 1 lb. medium shrimp, shelled 1 lb. hot Italian sausage 3 lb. steamer clams Cook the sausages in simmering water, then cool and slice 3/4 inches thick. Brown the chicken in olive oil. Add the water. Cover the pan and let cook another 20 to 30 minutes until done. Remove the chicken pieces and dump the onion and garlic into the same pan. Cook slowly until soft. Remove from heat. Into a paella pan, melt the butter. Add the rice and saffron (you may use 1/2 tsp. tumeric) and stir over medium heat for 7 minutes. Add the chicken broth; bring to a boil and cook rice until most of the liquid has been absorbed and the rice is almost, but not quite done. Remove from heat. Add to the pan the onion and pan oils. Stir in the oregano. In layers, add the chicken, pimiento, peas, sausage, artichokes, and shrimp. Distribute the clams over the top. Bake in 350 degrees oven for 35 to 40 minutes. This dish is for a crowd. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |