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| 1/4 Tasse | olive oil |
| 4 x ca. 450 g | Chicken pieces |
| 1 gross | onions diced |
| 3 | Red bell peppers; diced |
| 5 Tasse | Chicken stock Or low-sodium chicken broth |
| 1 Esslöffel | garlic minced |
| 3 Tasse | Short-grain rice |
| 2 Teelöffel | salt |
| 1 Teelöffel | white pepper |
| 1/2 Teelöffel | Saffron |
| 3 x ca. 450 g | Plum tomatoes peeled, seeded and chopped |
| 16 gross | Shrimp |
| 16 | Clams |
| 16 | Mussels |
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Heat The Oil In The Pot over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges.
Michael Roberts - Prodigy Guest Chefs Cookbook
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