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1
Heat 2 Tbsp.
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2
extra virgin olive oil in large oven-proof skillet over medium heat.
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3
Add in chicken pcs, in batches if necessary, and brown on all sides.
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4
When brown, remove chicken and set aside.
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5
Add in onions and peppers to skillet and cook 5 min, stirring.
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6
Meanwhile, bring chicken stock to boil in separate pan.
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7
Reduce heat under onion-pepper mix to low and add in garlic, rice, salt and white pepper.
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8
Stir till rice grains are coated with oil.
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9
Transfer contents of skillet to roasting pan.
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10
Add in boiling stock, saffron, and tomatoes.
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11
Arrange chicken pcs on top.
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12
Cover and roast at 350 degrees 25 min.
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13
Meanwhile, place shrimp, clams and mussels in separate pan.
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14
Add in wine and cook till mussel and clam shells open (throw away those which do not open) and shrimp are cooked through, about 7 min longer.
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15
Remove seafood with slotted spoon, place seafood in bowl and chill.
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16
Boil remaining liquid over medium-high heat till reduced by one-third.
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17
Transfer to bowl and cold to room temperature.
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18
When liquid is cold, transfer to blender or possibly food processor.
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19
With motor running on medium speed, add in remaining extra virgin olive oil in slow, steady stream.
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20
Pour sauce into container and chill.
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21
Remove roasting pan from oven.
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22
Arrange chicken on platter.
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23
Cover and chill.
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24
Transfer rice to large bowl and refrigerateit as well.
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25
To serve, pile rice in center of platter.
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26
Place chicken over rice and arrange shrimp and shellfish around perimeter.
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27
Drizzle with sauce and serve.
