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EDH Munch Bunch


  • 1/4 cup (60 ml) olive oil
  • 1-1/2 lbs (.7 kg) chicken
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 4 cups (950 ml) water
  • 2 cups (475 ml) rice
  • 2 tsp (10 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 1 lb (.5 kg) ripe tomatoes, peeled and chopped
  • 1 lb (.5 kg) mushrooms, sliced
  • 2 bouillon cubes
  • 1/2 tsp (2 ml) saffron
  • 1 bay leaf
  • 1 sweet red pepper, chopped
  • 1 lb (.5 kg) smoked sausage
  • 12 clams
  • 12 mussels
  • 1 lb (.5 kg) clean raw shrimp
  • 1 pkg frozen artichoke hearts
  • 1 pkg frozen peas
  • 2 oz (56 grm) sliced pimento, drained
  • 1 lb (.5 kg) asparagus, stems removed
  • Brown chicken in hot oil.
  • Remove chicken and set aside.
  • Cook garlic and onion in oil until tender.
  • Drain excess fat.
  • Stir in water, rice, salt, pepper, tomatoes, mushroooms, bouillon, saffron, bay leaf, red pepper, and sausage.
  • Add in chicken.
  • Heat to boiling.
  • Reduce heat, cover, and simmer for 20 minutes.
  • Meanwhile, steam clams and mussels until open. Drain and discard any unopened shells.
  • Add artichoke hearts, peas, clams, mussels, and shrimp.
  • Cover and heat 10 minutes.
  • Remove bay leaf.
  • Garnish with pimento and asparagus tips.
This recipe is great for a large gathering. Everyone brings something for the stew, and then it gets put together while drinking good Cabernet and conversing in the kitchen.

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