| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
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 |
tb |
Pimiento — chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground oregano |
|
ts |
Saffron powder – 1/16 tsp. |
| 2 |
c |
Cooked rice |
| 1/2 |
lb |
Raw shrimp — shelled |
| 12 |
sm |
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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