2 cups of rice
1 half-kilo chicken, cut into 10 pieces
500 g of fresh shrimp without shells
12 mussels or clams
Two chopped onions
One bunch of celery leaves, cut
Two carrots cut into sticks
Two crushed garlic cloves
1/4 cup of olive oil
1 cup of peas
1/4 cup of diced bell peppers
1/2 teaspoon of oregano
Salt to taste
Black pepper to taste
2 cups of rice
1 half-kilo chicken, cut into 10 pieces
500 g of fresh shrimp without shells
12 mussels or clams
Two chopped onions
One bunch of celery leaves, cut
Two carrots cut into sticks
Two crushed garlic cloves
1/4 cup of olive oil
1 cup of peas
1/4 cup of diced bell peppers
1/2 teaspoon of oregano
Salt to taste
Black pepper to taste
Place the chicken, onions, celery, carrots, salt, and black pepper in a large pot with 6 cups of water
When it starts to boil, reduce the heat, cover the pot, and let it cook on low heat for one hour
Drain and set aside 4 cups of broth
Debone the chicken and cut the meat into bite-sized pieces
Fry the rice and garlic in olive oil over medium heat, stirring constantly until the rice is lightly golden
Add the chicken, broth, peas, bell peppers, oregano, and a pinch of paprika
Cover and let it cook on low heat for 15 minutes
Add the shrimp and mussels with shells
Cover and let it cook for an additional 10 minutes
Serves 6.