| 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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