6 small chicken breast halves or 6 medium thighs, about 2 pounds total
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup long grain rice
1 6 1/2 ounce can minced clams
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron or 1/4 teaspoon thread saffron
1 14 1/2 ounce can stewed tomatoes
1 14 1/2 ounce can chicken broth
1/4 cup water
1 10 ounce package frozen peas
8 ounces medium raw shrimp, shelled and deveined
1/2 cup sliced pitted ripe olives
parsley sprigs, optional
In a 12 inch ovenproof skillet, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken. Add onion and garlic to skillet. Cook about 5 minutes or until onion is tender. Stir in rice. Cook and stir until rice is light brown. Drain clams, reserving liquid; set aside. Stir cumin, salt, pepper, and saffron into skillet; add undrained stewed tomatoes, chicken broth, water, and reserved clam liquid. Bring to boiling. Top with chicken pieces. Cover tightly and bake in a 400F oven for 15 minutes. Stir in reserved clams, peas, shrimp, and olives. Cover and bake about 15 minutes more or until chicken is tender and no longer pink and shrimp turn opaque. Let stand 5 minutes before serving. Garnish with parsley, if desired. Serves 6.
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