| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Healthwise, Main dishes | 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 | Shelled and deveined shrimp |
| 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. Posted to MC-Recipe Digest V1 #145 Date: Tue, 09 Jul 1996 17:51:02 -0400 From: bobbi744@sojourn.com (Roberta Banghart) Recipe By : Weight Watchers' Quick Start/R. Banghart
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