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  • Skillet Chicken Risotto

    0 votes
    Skillet Chicken Risotto
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 2 1/2 to 3 pound broiler/fryer chicken, cut up
    • 2 tbsp. veg. oil
    • 3/4 c. long grain rice
    • 1/2 c. minced onion
    • 2 teaspoon salt
    • 1 teaspoon poultry seasoning
    • 8 ounce. fresh mushrooms, sliced (3 c.)
    • 4 med. size carrots, peeled and bias sliced 1/2 inch thick (2 c.)
    • 2 c. water
    • Paprika
    • Cherry tomatoes (optional)

    Directions

    1. In a 10 inch skillet, brown chicken pcs on all sides - in warm oil - about 15 min. Remove chicken pcs. Drain all but 2 Tbsp. fat from skillet. To skillet add in rice, onion, salt, and poultry seasoning. Cook and stir till rice is lightly browned. Add in the mushrooms, carrots, and water; place chicken on top of rice mix. Sprinkle with paprika. Cover, simmer 45 min or possibly till chicken and rice are done. Garnish with halved cherry tomatoes, if you like.

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