Ingredients

6 ounces fresh or frozen medium shrimp in shells, peeled and deveined

8 small clams in shells, rinsed

2 cups chicken broth

1 cup long-grain rice

1 small onion, cut into thin wedges

1/2 teaspoon dried Italian seasoning, crushed

1/4 teaspoon garlic pepper or 1/8 teaspoon garlic powder plus 1/8 teaspoon ground pepper

Pinch ground saffron (optional)

12 ounces skinless, boneless chicken breasts

1 cup Florida’s Natural® Orange Juice

1 small red bell pepper, cut into 3/4-inch squares

1 cup frozen peas, thawed
 

Directions 

Thaw shrimp, if frozen.

Rinse and scrub clams under cold running water. Soak clams in a large bowl with 8 cups water and 3 tablespoons salt for 15 minutes; drain and rinse. Discard water and repeat soaking procedure two more times. Before cooking, discard any clams that don’t close their shells when lightly tapped.

In a large skillet or Dutch oven, combine broth, uncooked rice, onion, Italian seasoning, garlic, pepper and, if desired, saffron. Bring to a boil; reduce heat. Cover and simmer for about 15 minutes, or until rice is just tender.

Rinse chicken; pat dry with paper towels. Cut chicken into 3/4-inch pieces.

Stir chicken, shrimp, clams, orange juice and red pepper into rice in skillet. Bring just to boiling; reduce heat. Cover and simmer for about 5 minutes more, or until shrimp turn pink, clams open and chicken is done. (Discard any unopened clams.)

Stir in peas; let stand for 1 minute.

Serve and enjoy.