1 (2 1/2 to 3 lb.) ready-to-cook broiler-fryer chicken, cut up
1 c. all-purpose flour
1/4 c. olive oil or cooking oil
2 carrots, pared and sliced lengthwise
2 med. onions, peeled and quartered
1 celery branch with leaves
2 c. chicken broth
1 clove garlic minced
1/4 c. chopped pimento
1/2 tsp. salt
1/4 tsp. ground oregano
1/4 tsp. ground saffron
2/3 c. long-grain rice
1 (9 oz.) pkg. frozen artichoke hearts, thawed
3/4 lb. shelled raw shrimp
12 sm. clams in shells

Coat chicken with mixture of flour, 1 teaspoon salt, and a dash pepper. IN heavy skillet, brown chicken in hot oil about 20 minutes. Place in large kettle.

Add next 10 ingredients; cover; simmer 30 minutes. Add artichoke hearts, shrimp, and clams. Cover; simmer 15-20 minutes more. Makes 6-8 servings.