1 (3 lb.) ready to eat chicken, cut up
5 c. water
2 carrots, sliced length ways
2 onions, quartered
1 celery stalk with leaves
3 tsp. salt
1/2 tsp. black pepper
2/3 c. long grain uncooked rice
2 cloves garlic
1/4 c. olive oil
1/4 c. diced pimento
1/2 tsp. oregano
1/4 tsp. Spanish saffron
1 pkg. frozen artichoke hearts, thawed
2/3 lb. shelled raw shrimp
1 (10 1/2 oz.) can clams

Place chicken in Dutch oven; add water, carrots, onion, salt, pepper. Bring to boil; reduce heat, cover; simmer 1 hour or until tender. Remove chicken; bone and cut up meat. Strain stock; save 4 cups.

Fry rice and garlic in olive oil over medium heat, stirring constantly until rice is browned (about 10 minutes). Add stock, pimento, oregano and saffron. Cover, cook over low heat for 15 minutes. Add chicken and last 3 ingredients (artichokes, shrimp and clams). Bring to boil, cover, cook over very low heat 15 minutes. Serves 6.