Ingredients

• 4 whole chicken breasts, halved
• salt & freshly ground black pepper
• 1/4 cup butter, melted
• 1/4 teaspoon coriander powder
• 1/3 cup cooking sherry
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 1/3 cup Spanish olive oil
• 1 green pepper, cut in 1/2 inch long strips
• 2 cups clam broth
• 1 cup chicken broth
• 1 lb tomatoes, ripe, chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 lb medium shrimp, shelled and deveined
• 1 dozen clam
• 1 dash cayenne pepper
• 3/4 cup pimento stuffed olive

Instructions

1. Place chicken breasts, skin side up, in greased 13x9x2” baking pan.

2. Season with salt and pepper. Brush with melted butter.

3. Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes.

4. Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings.

5. Cook garlic, onion, and rice in hot olive oil in large skillet until golden.

6. Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally.

7. Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.