- 1/2 cup Filippo Berio® Extra Virgin Olive Oil
- 1 1/2 pounds boneless chicken breasts, skinned and cut in half (or turkey breasts)
- 3 garlic cloves, slivered
- 1 large green bell pepper, cut into strips
- 1 medium onion, chopped
- 3 cups low-sodium chicken broth
- 1 1/2 cups uncooked long-grain rice
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon black pepper
- 1/4 teaspoon crumbled saffron
- 1/2 pound raw shrimp, peeled and deveined
- 12 fresh littleneck clams, well rinsed and scrubbed
- 2 large tomatoes
- 1 cup frozen green peas, defrosted
- Preheat oven to 350 degrees F. Heat olive oil in a large, heavy skillet and saute chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.
- Saute garlic, green pepper, and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to the skillet and bring to a boil over high heat. Stir in rice, paprika, oregano, black pepper, and saffron. Bring to a boil again.
- Pour rice mixture over chicken pieces in casserole. Cover and bake for 40 minutes.
- Remove casserole from oven. Add shrimp, clams, tomatoes, and peas. Cover and return to oven for 15 minutes.