|1 tablespoonOlive oil|
|1 poundSausage; chorizo or keilbasaq|
|3 1/2 lbsChicken Thighs|
|2 cupsOnion; chopped|
|4 clovesGarlic; minced|
|2 cupsWhite Rice|
|7 ouncesRoasted Peppers; sliced with juice|
|1/2 teaspoonSaffron Threads; crushed|
|2 cupsClam juice; bottled|
|1 1/2 cupChicken Broth|
|1 poundBay scallops|
|1 poundShrimp; peeled and deveined|
|1 cupFrozen Peas|
|15 ouncesCan Diced Tomatos|
Preheat oven to 450?. Heat oil in a pot over medium-high. Add bacon, render fat, transfer to paper. Sprinkle chicken with Salt and Pepper and add to bacon drippings and cook to brown. 7 min per side. Remove. Add onions and garlic; saute until brown. Add clam juice, chicken broth - simmer out the bits. Stir in rice.
Arrange chicken in dish, pour mixture over. Cook 40 minutes cook until chicken is doen. Add seafood, cook thru. Let stand off heat 10 minutes. Serve with lemon
Use the scallops for sure, the mussels and clams are optional....Red pepper flakes to taste
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