1 1/2 lb Chicken parts -- skinned, in
2" piece
1/2 tsp Salt -- divided
1/4 tsp White pepper
1 tbsp Olive oil
1/2 cup Onions -- diced
2 Cloves garlic -- minced
1 medium Green bell pepper -- in 1"
Squares
1 cup Canned tomatoes -- crushed
4 oz Long-grain rice -- uncooked
3/4 cup Water
1 package Instant chicken broth and
Seasoning mix
1/4 tsp Marjoram
1/8 tsp Whole saffron -- optional
5 oz Shelled and deveined shrimp
12 small Clams, in the shell --
Scrubbed OR
4 oz Minced clams, canned --
Drained
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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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