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| 1 1/2 x ca. 450 g | Chicken parts; skinned, in 2" piece |
| 1/2 Teelöffel | salt divided |
| 1/4 Teelöffel | white pepper |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | Onions diced |
| 2 | cloves garlic minced |
| 1 mittel | Green bell pepper; in 1" squares |
| 1 Tasse | Canned tomatoes; crushed |
| 4 x ca. 30 g | Long-grain rice; uncooked |
| 3/4 Tasse | water |
| 1 Packung | Instant chicken broth and seasoning mix |
| 1/4 Teelöffel | marjoram |
| 1/8 Teelöffel | Whole saffron; optional |
| 5 x ca. 30 g | Shrimp; shelled and deveined |
| 12 klein | 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.
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
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