1/4 c. all-purpose flour
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
2 tbsp. olive oil or cooking oil
2 1/2 c. chicken broth
2 med. onions, quartered
1/4 c. chopped pimento
1 clove garlic, minced
12 oz. fresh or frozen shelled shrimp
12 sm. fresh clams in shells, washed
1 (9 oz.) pkg. frozen artichoke hearts

Combine flour, 1 teaspoon salt, and dash pepper in a paper sack. Add chicken pieces a few at a time, shaking to coat.

In 4-quart Dutch oven brown chicken in hot oil about 15 minutes. Drain off fat; add broth, onions, carrots, rice, celery, pimento, garlic, oregano, saffron, and 1/2 teaspoon salt. Cover; simmer 30 minutes. Add shrimp, clams, and artichoke hearts; simmer covered 15 to 20 minutes. (Can omit clams.) Serves 6 to 8.