Ingredients

• 1/4 cup achiote oil
• 1 3-4lb chicken cut into 10 pieces
• Kosher salt
• Freshly ground pepper
• 6 chorizo, cut into 1/2-inch slices
• 1/2 cup of sofrito
• 1/4 cup alcaparrado or coarsley chopped pimiento-stuffed olives
• 1lb large shrimp, shelled and deveined
• 4 cups long-grain rice
• Bottled clam juice or chicken broth
• 1 dozen littleneck clams, cleaned and soaked in a cornmeal bath
• 1 pound mussels, scrubbed
• 1 10-ounce package frozen peas, defrosted and drained
• 1/2 cup diced roasted red peppers

Directions

1. Heat oil in large pan over medium-heat

2. season chicken with salt and pepper and add to pan skin down cook until browned on all sides then remove from pan and set aside

3. Add chorizo and cook until browned

4. Add the sofrito, olives, salt and pepper

5. Raise the heat to high and add shrimp until pink

6. Stir in rice until coated with oil and return chicken to pan

7. Pour enough clam juice to cover the rice by 1/2 inch and boil

8. Cook until lquid reaches the rice

9. Adjust heat to low and cover until rice is tender

10. Scatter peas and roasted red peppers over the top and stir

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