1 (3 1/2 - 4 lb.) chicken, cut up (quarter the breasts too)
2 tbsp. oil for browning chicken
3 or 4 Chorizos or 1 long pepperoni, sliced
1 green pepper, chopped
1 lg. onion, chopped
1 or 2 garlic cloves, chopped
1/4 c. pimientos
2 tomatoes, cut up
2 c. long grain rice
Sprigs of Saffron
About 12 little neck clams, scrubbed
Chicken broth
Salt & Pepper

In Dutch oven, or large, heavy skillet, brown chicken in oil and remove to plate. If there is too much fat in skillet after chicken, remove and leave about one to two tablespoons. Add pepper, saute a few minutes, then add garlic and onion and saute a few minutes. Add sausages and stir around a few minutes. Return chicken to pan. Add tomatoes and sprigs of Saffron (about 1/2 teaspoon) stir around and add salt and pepper to taste.

Simmer, covered, until chicken is tender (about a half an hour or 45 minutes). NOTE: This sauce can be made ahead in the day and rice and clams added later. When ready to add rice, figure how much liquid is in pot and add chicken broth in separate bowl to add up to 4 cups of liquid. Put the rice in this bowl with the chicken broth (between the liquid in pot and broth in bowl should add to 4 cups liquid for 2 cups rice). Can be slightly more but not less.

Bring chicken pot to boiling and add rice and broth. Stir once, lower to simmer, cover and simmer about 10 minutes. Place clams on top of rice mixture and add pimientos on top. Cover again and simmer until rice is cooked, about 10 to 15 minutes more and until clams open. Serve with bread and salad. Serves 4 to 6.