| 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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