Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 chicken legs with skin

  3. Salt

  4. Pepper

  5. 1 cup chopped onion

  6. 1/2 cup chopped green pepper

  7. 1/2 cup chopped red pepper

  8. 1 bay leaf

  9. 2 links spicy sausage, sliced

  10. 2 cups chopped canned tomatoes

  11. 1 tablespoon paprika

  12. 2 cups rice

  13. 5 cups chicken stock

  14. 6 clams, scrubbed and soaked in cold water to remove sand 6 mussels, scrubbed

  15. 6 shrimp, shelled and deveined

  16. 1 cup frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. In a large heavy casserole pan, heat oil. Season chicken with salt and pepper and brown in pan. Remove meat to a plate. Stir in onion and peppers and cook until tender. Stir in bay leaf and sausage and cook until sausage is browned. Stir in rice and cook for 2 minutes. Return chicken to pan. Pour in chicken stock and stir to combine. Bring to a simmer, cover cook for 20 to 30 minutes over medium heat. When rice is nearly done, add extra water if necessary, and stir in clams, mussels and shrimp. Cook for 10 more minutes and stir in peas. Serve hot.


Send feedback