Chicken With Arborio Rice And Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Poultry, Pres-cooker | 6 | Servings | |
INGREDIENTS
| Sue Woodward | ||
| 1/4 | c | Olive oil |
| 3 | lb | Chicken, cut into serving |
| pieces 2" thick | ||
| 3 | Bacon, cut into 1" pieces | |
| 2 | Onions, coarsely chopped | |
| 4 | Garlic, crushed | |
| 1/2 | c | Parsley, chopped |
| 1 1/2 | c | Arborio rice |
| 1 | t | Dried rosemary, crushed be- |
| tween palms | ||
| 1 1/2 | t | Dried basil, crushed between |
| palms | ||
| 2 | Bay leaves | |
| 4 | c | Chicken broth |
| 1 | c | Tomato puree |
| 1 | T | Brown sugar |
| 1 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | Red bell pepper, cut length- | |
| wise into 1/8" strips | ||
| 1 | Green bell pepper, cut | |
| lengthwise into 1/8" | ||
| strips | ||
| 1/2 | c | Fontinello or Parmesan |
| cheese 2-oz. grated |
INSTRUCTIONS
Heat oil in pressure cooker. Add chicken and saute in hot oil until brown on all sides, using longhandled tongs to turn. Do not crowd chicken while browning. Transfer chicken to paper towels and reserve. Add bacon, onions, garlic, and parsley and saute in oil 3 mins., scraping bottom of pan to loosen any particles remaining from browned chicken. Add rice, rosemary, basil, and bay leaves. Stir well and cook 1 minute. Add broth, tomato puree, brown sugar, salt, and black pepper. Stir in chicken pieces. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 9 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Stir chicken and rice mixture. Add bell peppers. Secure lid. Over high heat, develop steam to med. pressure. Insert a heat diffuser between pan and heat, and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Discard bay leaves. Stir half of cheese into chicken and rice mixture. Transfer to a serving platter and sprinkle with remaining cheese. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 478
Calories From Fat: 174
Total Fat: 19.5g
Cholesterol: 24.9mg
Sodium: 2270.8mg
Potassium: 600.9mg
Carbohydrates: 50.4g
Fiber: 1.9g
Sugar: 7.3g
Protein: 23.5g