Paella With Peas And Carrots

• 3 pounds chicken breasts, thighs and legs
• 1/4 cup olive oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 teaspoon salt
• 1 cup long-grain rice, uncooked
• 1 teaspoon dried oregano
• 1/2 teaspoon threads of saffron
• 1/4 cup boiling water
• 1 (15-ounce) can soft-shelled or steamer clams in shell, drained, or 6 fresh cherrystone clams
• 1/2 cup frozen English peas and carrots
• 2 1/4 pounds unpeeled medium-size fresh shrimp

1. Brown chicken in hot oil in a Dutch oven; remove chicken.
2. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender.
3. Add chicken, tomatoes and salt.
4. Cover and simmer 30 minutes.

chicken breasts, olive oil, onions, garlic, tomatoes, salt, longgrain rice, oregano, threads of saffron, boiling water, shell, carrots, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82935 (may not work)