8 chicken thighs
1 lb. Italian sausage
1/2 cup oil
1 cup chopped green pepper
1 cup chopped onion
1 can diced tomatoes
2 (6 oz.) pkgs. Saffron rice
1 cup boiling water
1 can minced clams
1 can artichoke hearts
1 pkg. frozen peas (semi-thawed)
1 lb. shrimp (semi-thawed)

Brown chicken in oil; remove and add sausage (cut into bite-size pieces), green pepper, onion, and tomatoes. Sauté about 7-8 minutes; drain.

In a 4-quart casserole combine rice, water, clams with juice, sausage, pepper and onion and tomatoes. Mix with chicken pieces on top.

Bake, covered, at 350°F for 30 minutes. Add artichokes (cut in half), peas and shrimp. Stir to blend; cover and continue cooking for 30 minutes more or until rice is done.