8 chicken thighs
1 lb. Italian sausage
1/2 c. oil
1 c. chopped green pepper
1 c. chopped onion
2 (6 oz.) pkgs. Saffron rice
1 c. boiling water
1 can minced clams
1 can artichoke hearts
1 pkg. frozen peas (semi-thawed)
1 lb. shrimp (semi-thawed)

Brown chicken in oil; remove and add sausage (cut into bite size pieces), green pepper, onion, and tomatoes. Saute about 7-8 minutes; drain.

In 4-quart casserole combine rice, water, clams with juice, sausage, pepper and onion. Mix with chicken pieces on top. Bake, covered, at 350 degrees for 30 minutes. Add artichokes (cut in half), peas and shrimp. Stir to blend; cover and continue cooking for 30 minutes more or until rice is done.