1/3 c. olive oil
1 whole chicken breast (or 2 fillets of breast)
1 c. chopped onion
2 cloves fresh garlic, chopped or use crushed garlic in jar
2 1/2 c. chicken broth (use cup of chicken broth)
1 tsp. white pepper
1/2 tsp. salt or to taste
1/4 tsp. dried tarragon, crushed
1/4 tsp. paprika
1/2 tsp. saffron
1 c. rice, uncooked
1 lb. deveined shrimp
1 can baby clams with juice
1 (10 oz.) pkg. frozen peas, cooked as directed
1 (17 oz.) can artichoke hearts (optional)
1 lg. or 3 sm. lobster tails
Parsley, crushed

In heavy skillet, saute chicken that has been cut into bite-size pieces in olive oil until lightly browned. Take out chicken and set aside (keep warm). Add onion and cook until soft. Add garlic (use crushed). Add rice, salt, pepper, tarragon, saffron, paprika, chicken broth, clams and juice. Bring to boil, covered, and cook over medium heat until rice is almost done and liquid is almost absorbed. Add cooked peas, chicken, lobster and shrimp. (Add some whole fresh clams for effect.) Cook 5 minutes. Sprinkle parsley over top and set aside to allow for absorbing of remaining liquid.

NOTE: Add hot boiling water if rice is not done so it won't become dry.