Ingredients
2-3 boneless chicken breast cut into small chunks
Salt and pepper
1/4 cup extra virgin olive oil
1 small onion chopped
2 cloves of garlic minced
2 cups of Spanish rice (yellow)
1/2 lb raw peeled shrimp
1/2 lb little neck clams
1/2 lb mussels
3/4 lb chorizo or linguica
1/2 lb of cooked Italian sausage (optional)
1 red bell pepper chopped
12 oz chicken broth or stock
1/3 cup of white wine
1/4 tsp. saffron
1/2 cup of frozen peas (uncooked)
Preparation
Season chicken breast with salt and pepper. Sauté in 1/4 cup of olive oil on medium high heat until lightly golden brown. Remove chicken and set aside. In same oil sauté onions, garlic and 2 cups of uncooked rice for a few minutes. Add chicken back to skillet on top of rice and tuck in seafood and chorizo/sausage. Mixed chicken broth, wine, and saffron than pour into skillet. Add bell pepper cover and simmer on a medium low heat for 20 minutes. Sprinkle peas on the cover and simmer for 10 more minutes. Mixed together and serve.
