Seafood Pilaf

Yield: 8 servings

• 1/3 cup olive or salad oil
• One 3-pound chicken, cut into serving pieces
• 1/2 cup onion rings
• 1 tomato, diced
• 1.5 cups long-grained rice
• 3 cups chicken stock
• 2 tablespoon salt
• 1 tablespoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne
• 1/8 teaspoon crumbled saffron
• 1 pound diced uncooked fish
• 1 package (12 oz.) frozen cooked shrimp
• 6 ounces frozen or canned lobster meat
• 1 package (10 oz.) frozen peas
• 1/3 cup pimiento strips
• 1 can (1 lb.) artichoke hearts

Heat oil in deep saucepan or Dutch oven. Add chicken and brown on all sides. Add onions and brown lightly. Add tomato and cook 2 to 3 minutes. Stir in rice and mix well. Add chicken stock, salt and spices. Mix well. Cover and cook 10 minutes, stirring frequently. Add fish, shrimp, lobster and peas. Cook, covered, 10 minutes or until rice is done. Stir in pimiento and artichoke hearts. Cook 5 minutes. Serve at once.

From THE BOOK OF SPICES by PYRAMID BOOK, 1973