It's Not Paella

Or so I have been told. More than once.
 
INGREDIENTS
2    chicken breasts, skinless, boneless
4    tablespoons olive oil, divided
1    medium white onion, chopped
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
6    cloves garlic, chopped
2    cups Arborio rice
1    jar (8 ounces) clam juice
3    cups low sodium chicken broth
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried thyme
1    tablespoon ground cumin
1    tablespoon smoked paprika
1    cup frozen, defrosted peas
1 ½  pounds fresh mussels, cleaned
1    pound shrimp, de-veined, shelled
6    ounces (2 tins) baby clams in oil, drained

METHOD

Just like on TV cooking shows, be sure all ingredients are prepared and ready to throw into the pot before starting to cook. Then, cut the chicken breasts into 1 inch cubes. Heat a medium skillet over medium-high heat with 2 tablespoons of olive oil and when smoking hot add the chicken pieces. Stir and flip the chicken until it is well browned on all sides. Remove from the heat and set aside.

In a very large skillet over medium heat, add the remaining 2 tablespoons of olive oil and swirl to coat. Add the onions and stir for 3 to 4 minutes. Add both bell peppers and continue to stir occasionally for 3 to 4 minutes until you can smell the peppers cooking. Add the garlic and cook for 1 minute.

Add the rice and combine with the vegetables. Add the clam juice, broth, tomatoes, thyme, cumin and paprika. Combine well and set the chicken pieces on top of the mixture. Bring to a boil, cover and lower heat to a simmer. Cook for 6 minutes exactly.

Uncover the pan and arrange the shrimp. mussels and clams on top of the rice and vegetables. Cover again, bring to a boil, cook for 2 minutes and remove from the heat. Let the dish rest for at least 5 minutes before serving. And remember, even though it looks like Paella, it is not. This dish will serve 6 to 8 people.