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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 chicken legs with skin |
salt |
pepper |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped red pepper |
1 bay leaf |
2 links spicy sausage, sliced |
2 cups chopped canned tomatoes |
1 tablespoon paprika |
2 cups rice |
5 cups chicken stock |
6 clams, scrubbed and soaked in cold water to remove sand |
6 mussels, scrubbed |
6 shrimp, shelled and deveined |
1 cup frozen peas, thawed |
Directions:
1. In a large heavy casserole pan, heat oil. Season chicken with salt and pepper and brown in pan. Remove meat to a plate. Stir in onion and peppers and cook until tender. Stir in bay leaf and sausage and cook until sausage is browned. Stir in rice and cook for 2 minutes. Return chicken to pan. Pour in chicken stock and stir to combine. Bring to a simmer, cover cook for 20 to 30 minutes over medium heat. When rice is nearly done, add extra water if necessary, and stir in clams, mussels and shrimp. Cook for 10 more minutes and stir in peas. Serve hot.
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