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all-purpose chicken olive carrots onions chicken broth clove garlic pimento ground oregano ground saffron pimento celery long grain rice frozen artichoke hearts shrimp in shells
Viewed: 68 - Published at: 7 years agoIngredients
- 1/4 c. all-purpose flour
- 2 1/2 to 3 lb. broiler or fryer chicken, cut up
- 1/4 c. olive or salad oil
- 2 carrots, peeled and sliced lengthwise
- 2 medium onions, peeled and quartered
- 2 c. chicken broth
- 1 clove garlic, minced
- 1/4 c. chopped canned pimento
- 1/4 tsp. ground oregano
- 1/4 tsp. ground saffron
- 1/4 c. pimento, chopped
- 1 celery branch with leaves
- 2/3 c. uncooked long grain rice
- 1 (9 oz.) pkg. frozen artichoke hearts, thawed
- 12 oz. fresh or frozen shelled shrimp
- 12 small clams in shells, washed
Method
- Combine flour, 1 teaspoon salt and dash of pepper.
- Coat chicken with flour.
- In skillet, brown chicken in hot oil for 20 minutes.
- Transfer to large kettle.
- Add next 9 ingredients and 1/2 teaspoon salt.
- Simmer, covered, for 30 minutes.
- Add artichokes, shrimp and clams.
- Simmer, covered, for 15 to 20 minutes longer.
- Will make 6 to 8 servings.
