The secret to this dish is saffron; use it boldly.

Ingredients:

1 portion of chicken per person

1 clove minced garlic

1/4 cup salad oil

1 package ground saffron (to taste)

1-1/2 cup long grain rice (I prefer to use 1 large package yellow rice)

1 pound Polish sausage, cut into 2 to 2-1/2 inch pieces

1 onion, chopped

1 green pepper, chopped

One 14-ounce can chicken broth

Two 7-ounce cans minced clams with liquid

1 pound raw shrimp, shelled and deveined

4 sliced tomatoes

1 package green peas, frozen (optional)

1 teaspoon salt

1 teaspoon black pepper

Minced pimento to garnish

In a large pan, brown chicken with garlic in oil. Remove chicken and set aside. Saute sausage, onion, and pepper in same pan for 7 to 10 minutes. Add rice, chicken broth, clams with liquid, salt, pepper and saffron. Cover and cook for 10 minutes.

Layer rice mixture, chicken, shrimp, tomatoes, peas, then pimentos in a baking dish. Cover tightly and bake for 1 hour until liquid is absorbed and rice is tender.

Serves: 8 to 10

• Briarfield at Round Top on VirtualCities.com
• Briarfield at Round Top Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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