3 lb. chicken, poached, skinned, and cut into bite sized pieces (save the broth)
1 lb. shrimp, cooked and cleaned
1/2 lb. scallops
1/2 lb. crabmeat
1/2 lb. lobster
2 (10 oz.) cans clams SAFFRON RICE: 3 c. UNCLE BEN'S® uncooked rice
4 c. chicken broth
1/2 stick butter or 4 tbsp. oil
1 c. chopped onion
1 c. chopped green pepper
1 clove garlic, chopped fine
1/2 tsp. oregano
3/4 tsp. saffron
1 tsp. salt
Dash of cayenne In a large Dutch oven, saute vegetables and spices; add rice and cook on low heat until golden brown. Add saffron, dissolved in 1/4 cup boiling water. Add 4 cups chicken broth saved from poaching the chicken. Cover and simmer on low heat for 20 minutes. Add chicken to rice mixture. Continue to cook until the moisture has been absorbed. Pour into a large casserole or sheet cake pan. Keep warm in 200 degree oven until ready to serve. Add seafood at serving time. Garnish with salad olives, capers and pimento. Variation: Use chicken and shrimp as base plus 2 of the other seafoods. | 
