Paella, pressure cooker

4 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken parts; skinned, in 2\" piece
½ teaspoon Salt; divided
¼ teaspoon White pepper
1 tablespoon Olive oil
½ cup Onions; diced
2 Cloves garlic; minced
1 medium Green bell pepper; in 1\" squares
1 cup Canned tomatoes; crushed
4 ounces Long-grain rice; uncooked
¾ cup Water
1 pack Instant chicken broth and seasoning mix
¼ teaspoon Marjoram
⅛ teaspoon Whole saffron; optional
5 ounces Shrimp; shelled and deveined
12 smalls Clams; in the shell, scrubbed OR 4 oz minced clams, canned, drained

Directions

Sprinkle chicken with ¼ 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 ¼ 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@...>

Per serving: 380 Calories; 11g Fat (26% calories from fat); 39g Protein; 31g Carbohydrate; 139mg Cholesterol; 906mg Sodium Food Exchanges: 1½ Starch/Bread; 5 Lean Meat; 1 Vegetable; ½ Fat Recipe by: Weight Watchers' Quick Start (MC-recipes list 1997) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 7, 1999, converted by MM_Buster v2.0l.

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