Cinnamon Paella Recipe
Ingredients
| 5 1/2 cups hot tap water | ||
| Cinnamon | 1/2 Teaspoon | |
| Pinch saffron | ||
| Chicken package | 2 , flavored | |
| 6 pieces frozen fried chicken, defrosted | ||
| Frozen artichoke hearts package | 1 , Defrosted | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Pimento | 3 Tablespoon, chopped | |
| Clams | 12 Small, scrubbed | |
| 12 medium shrimp, shelled and cleaned | ||
| Cooked ham | 3/4 pound, cubed | |
Directions
In 5-quart casserole, combine water, cinnamon, saffron and flavor packets from rice mix.
Cook, covered with lid, at HIGH 10 to 12 minutes, or until liquid is boiling.
Add rice; cook, covered, at HIGH 10 to 11 minutes.
Add chicken, artichokes, olives and pimento.
Cook, covered, at MEDIUM 10 to 11 minutes, stir once.
Add clams and let stand, covered, 10 to 12 minutes.
Add shrimp and ham and cook, covered, at MEDIUM 11 to 12 minutes, stir once.
Let stand 10 minutes.
Cook, covered with lid, at HIGH 10 to 12 minutes, or until liquid is boiling.
Add rice; cook, covered, at HIGH 10 to 11 minutes.
Add chicken, artichokes, olives and pimento.
Cook, covered, at MEDIUM 10 to 11 minutes, stir once.
Add clams and let stand, covered, 10 to 12 minutes.
Add shrimp and ham and cook, covered, at MEDIUM 11 to 12 minutes, stir once.
Let stand 10 minutes.
Chef
