| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dishes, Main | 7 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Frying chicken, cut up |
| 2 | Carrots, cut into sticks | |
| 2 | Onions, cut in eighths | |
| 13 3/4 | oz | Can chicken broth |
| 1 | Clove garlic, minced | |
| 2 | T | Pimiento, chopped |
| 1/2 | t | Salt |
| 1/4 | t | Ground oregano |
| t | Saffron powder – 1/16 tsp. | |
| 2 | c | Cooked rice |
| 1/2 | lb | Raw shrimp, shelled |
| 12 | Clams, in shells |
INSTRUCTIONS
In slow-cooking pot, combine chicken with carrots, onions, broth, garlic, pimiento, salt, oregano, and saffron. Cover and cook on low for 4 to 6 hours. Turn control to high. Add cooked rice, shrimp, and clams. Cover and cook on high for another 30 to 50 minutes or until shrimp is done. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 40.8mg
Sodium: 540.9mg
Potassium: 651.9mg
Carbohydrates: 31.8g
Fiber: <1g
Sugar: 1.3g
Protein: 5.8g