Clearly the cooking method has as much to do with the correct marriage of flavors and consistency as the ingredients. The chicken is removed to drain and the sausage is then sauteed in the same oil, then removed to drain. The seafood is also sauteed in the same oil, then remove it and set aside. Then the onion is added and allowed to cook until nicely golden, then the tomatoes and a little stock are added and brought to a boil. The heat is lowered and the tomatoes are cooked until melted.
More stock is added and stirred a bit to deglaze the pan, then brought to a boil.
The dish is allowed to cook over medium heat without stirring for about 20 minutes. A nice brown crust should form as it does with fried corn. Cook until the rice is done and the liquid has evaporated. After the crust has formed, you may cover the dish and finish it in a 350-degree oven. It should be allowed to rest for 5 to 10 minutes before serving.