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| 3 Esslöffel | oil |
| 8 | Chicken drumsticks |
| 2 | Cloves garlic crushed |
| 1 gross | onion sliced |
| 1 1/2 Tasse | Long grain rice |
| 2 1/2 Tasse | Hot chicken stock |
| 1/2 Teelöffel | cinnamon |
| 1 Teelöffel | Paprika |
| 1 Teelöffel | black pepper |
| 10 | Pieces saffron |
| 2 | Pimentos; sliced |
| 250 Gramm | Mussels |
| 250 Gramm | Prawns; shelled |
| 125 Gramm | Frozen peas; thawed |
| 6 | Prawns; whole |
| | parsley |
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1. Place the oil in a bowl and cook on High for 45 seconds. Add the chicken and cook on High for 5 minutes turning over halfway through. Add the garlic and onion, cook on High for a further 3 minutes. Add the rice and cook on High for 2 minutes, stirring every minute.
2. Pour on the stock and seasonings, cover and cook on High for 9 minutes until the rice is is tender.
3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook on High for 4 minutes. Transfer to a serving dish and garnish with whole prawns and parsley.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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