Name: Paella, Pressure Cooker
Ingredients: 1 1/2 lb Chicken parts; skinned, in 2" piece; 1/2 ts Salt; divided; 1/4 ts White pepper; 1 tb Olive oil; 1/2 c Onions; diced; 2 Cloves garlic; minced; 1 md Green bell pepper; in 1" squares; 1 c Canned tomatoes; crushed; 4 oz Long-grain rice; uncooked; 3/4 c Water; 1 pk Instant chicken broth and seasoning mix; 1/4 ts Marjoram; 1/8 ts Whole saffron; optional; 5 oz Shrimp; shelled and deveined; 12 sm Clams; in the shell, scrubbed OR 4 oz minced clams, canned, drained

All history bears witness to the fact that when vital goodness is at a low ebb, the sacred institution of marriage is held in light esteem. It is both solemn and sad to behold an exemplification of the same in our own times; as the claims of God are less and less regarded by those of high and low estate alike; the holy obligations of wedlock are gradually whittled down and then increasingly disregarded. When a country, avowedly Christian, begins to tamper with the institution of marriage and make more elastic its divorce laws, it is a certain proof of its ethical decadence.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains		Chicken, Fish & seaf, Rice, Pressure co	4	servings

INGREDIENTS

1 1/2	lb	Chicken parts; skinned, in 2" piece
1/2	ts	Salt; divided
1/4	ts	White pepper
1	tb	Olive oil
1/2	c	Onions; diced
2		Cloves garlic; minced
1	md	Green bell pepper; in 1" squares
1	c	Canned tomatoes; crushed
4	oz	Long-grain rice; uncooked
3/4	c	Water
1	pk	Instant chicken broth and seasoning mix
1/4	ts	Marjoram
1/8	ts	Whole saffron; optional
5	oz	Shrimp; shelled and deveined
12	sm	Clams; in the shell, scrubbed OR 4 oz minced clams, canned, drained

INSTRUCTIONS

Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside.
In a 4 quart pressure cooker, heat oil. Add onion and garlic. Saute for 2
minutes. Add chicken and continue sauteing for 3 minutes longer. Stir in
green pepper, tomatoes and rice. Add water, broth mix, marjoram and
saffron, if desired, and remaining 1/4 tsp. salt. Stir to combine. Close
cover securely. Place pressure regulator firmly on vent pipe and heat until
regulator begins to rock gently. Cook at 15 pound pressure for 5 minutes.
Hold cooker under running cold water to bring pressure down. Remove cover
and using a fork, stir shrimp and clams into rice mixture. Close cooker
again and cook at 15 pound pressure for 3 minutes. longer. Bring pressure
down under running cold water. Using a fork fluff rice before serving.
From Ellen C. <ellen@elekta.com>
Per serving: 380 Calories; 11g Fat (26% calories from fat); 39g Protein;
31g Carbohydrate; 139mg Cholesterol; 906mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 5 Lean Meat; 1 Vegetable; 1/2 Fat
Recipe by: Weight Watchers' Quick Start (MC-recipes list 1997)
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 7,
1999, converted by MM_Buster v2.0l.

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