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  • Chicken With Arborio Rice And Peppers

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    Ingredients

    • 1/4 c. Extra virgin olive oil
    • 3 lb Chicken, cut into serving pcs (2" thick)
    • 3 slc Bacon, cut into 1" pcs
    • 2 lrg Onions, coarsely minced
    • 4 cl Garlic, crushed
    • 1/2 c. Parsley, minced
    • 1 1/2 c. Arborio rice
    • 1 tsp Dry rosemary, crushed be- tween palms
    • 1 1/2 tsp Dry basil, crushed between palms
    • 2 x Bay leaves
    • 4 c. Chicken broth
    • 1 c. Tomato puree
    • 1 Tbsp. Brown sugar
    • 1 1/2 tsp Salt
    • 1/2 tsp Black pepper
    • 1 x Red bell pepper, cut length- wise into 1/8" strips
    • 1 x Green bell pepper, cut lengthwise into 1/8" strips
    • 1/2 c. Fontinello or possibly Parmesan cheese (2-ounce.), grated

    Directions

    1. Heat oil in pressure cooker. Add in chicken and saute/fry in warm oil till brown on all sides, using longhandled tongs to turn. Don't crowd chicken while browning. Transfer chicken to paper towels and reserve. Add in bacon, onions, garlic, and parsley and saute/fry in oil 3 mins., scraping bottom of pan to loosen any particles remaining from browned chicken. Add in rice, rosemary, basil, and bay leaves. Stir well and cook 1 minute. Add in broth, tomato puree, brown sugar, salt, and black pepper. Stir in chicken pcs. 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.
    2. Stir chicken and rice mix. Add in 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. Throw away bay leaves. Stir half of cheese into chicken and rice mix. Transfer to a serving platter and sprinkle with remaining cheese.

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