Steamer spanish paella
6 servings
Ingredients
| Quantity | 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 |
Directions
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