9 oz. pkg. artichoke hearts, partly thawed
1 lb. frozen shrimp, cleaned and ready to cook, partly thawed
1 lb. Italian sweet sausage, cut into 3/4 inch slices
1 c. coarsely chopped onion
6 1/2 oz. minced clams
1 c. boiling water
4 oz. jar pimientos, drained and sliced
1 pkg. partly frozen green peas
1/2 c. oil
1 c. coarsely chopped green pepper
1 lb. can tomatoes, drained and chopped
2 (6 oz.) pkg. yellow rice with saffron
8 chicken thighs

Brown chicken in oil in 4 quart glass Dutch oven; remove. Add sausage, pepper and onion. Saute about 5 minutes, stirring constantly. Stir in clams, with juice, water and rice. Add browned chicken. Cover and bake at 350 degrees for 30 minutes. Add artichoke hearts, peas and shrimp. Stir to blend. Cover and continue cooking for 30 minutes. Garnish with pimiento slices. Serve immediately. Serves 8.