2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/4 c. olive oil
8 slices onion, 1/8 inch thick
4 med. tomatoes, cut up
1 1/2 c. uncooked regular rice
3 c. chicken broth
2 tbsp. paprika
2 tbsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne red pepper
1/8 tsp. saffron
2 c. cleaned shrimp
1 lb. fish fillets (haddock or pike), cubed
1 (5 oz.) can lobster, drained and broken apart
1 (10 oz.) pkg. frozen green peas, broken apart
1 (15 oz.) can artichoke hearts, drained
1 (4 oz.) jar sliced pimento, drained

Wash chicken pieces and pat dry. In Dutch oven or heavy kettle, brown chicken in oil; remove chicken. Pour off fat. Add onion and tomatoes; cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next 5 seasonings. Add chicken. Cover tightly; simmer 20 minutes.

Gently stir in shrimp, fish, lobster and peas. Cover; simmer 15 minutes longer. Carefully stir in artichoke hearts and pimento; heat through. If desired, garnish with parsley.