Easy Paella

• 1 (6 1/2 oz.) can chopped clams
• 2 Tbsp. oil
• 8 chicken thighs
• 1 large onion, chopped
• 1 1/2 c. regular rice, uncooked
• 2 cloves garlic, minced
• 2 cans Campbell's condensed chicken broth
• 1/2 tsp. ground turmeric
• 1/2 tsp. pepper
• 1 (10 oz.) pkg. frozen peas
• 1/2 lb. medium shrimp, shelled and deveined
• lemon wedges

1. Drain clams, reserving liquid.
2. Add enough water to clam liquid to make 1 1/4 cups; set aside.
3. In a 6-quart Dutch oven over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on all sides.
4. Remove chicken; set aside.
5. Reduce heat to medium.
6. In hot drippings, cook onions, rice and garlic until rice is lightly browned, stirring often.
7. Add reserved clam liquid, broth, turmeric, pepper and chicken.
8. Heat to boiling.
9. Reduce heat to low.
10. Cover; simmer 30 minutes or until chicken is tender and juices run clear.
11. Stir in clams, peas and shrimp.
12. Cover 5 minutes or until shrimp turn pink and opaque.
13. Serve with lemon.
14. Makes 8 servings.

clams, oil, chicken, onion, regular rice, garlic, campbells condensed, ground turmeric, pepper, frozen peas, shrimp, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352353 (may not work)