Steamer spanish paella

Yield: 6 servings

Measure Ingredient
1 pounds Chicken pieces
¼ cup Flour seasoned with salt and pepper
¼ cup Olive or Salad oil
2 eaches Carrots; peeled and sliced into 1/2-inch pieces
½ cup Onion; chopped
1 each Stalk celery with leaves
1 cup Chicken broth
1 each Garlic clove; minced
2 tablespoons Pimento; chopped
¼ teaspoon Ground oregano
¼ teaspoon Ground saffron
½ cup Raw converted rice
9 ounces Pkg artichoke hearts; frzn
8 ounces Shrimp; shelled fresh or frozen
6 smalls Clams in shells; washed

Coat chicken with flour. In skillet, brown chicken in hot oil for 20 minutes.

In rice bowl, combine remaining ingredients except artichokes, shrimp and clams. Place chicken pieces on top. Add 2-¾ cups water to reservoir, cover and steam from 44 to 45 minutes.

Add artichokes, shrimp and clams. Add ⅔ cup water to reservoir, cover and steam from 14 to 16 minutes.

Serves 4 to 6

Total steaming time: 58 to 61 minutes.

Source: Rival Automatic Steamer And Rice Cooker booklet Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 06-19-95

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