MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One Pot Miracle
Categories: Poultry, Vegetables, Herbs
Yield: 4 servings
2 tb (30 mL) olive oil
4 Chicken breasts; w/skin &
- bone
1 Red bell pepper; julienned
1/4 c (60 mL) sundried tomatoes;
- chopped
1 1/2 c (350 mL) Arborio rice
3 c (700 mL) chicken stock
3/4 c (180 mL) chopped fresh
Italian parsley
Salt & pepper
In a large heavy-bottom pot, brown the chicken in the
olive oil over medium-high heat, approx. 2 to 3 minutes
per side, seasoning both sides with salt and pepper. You
want the chicken to be a nice golden-brown color.
Add the red peppers and sauté until they start to
soften, about 1 to 2 minutes.
Add the sundried tomatoes and rice and combine with the
other ingredients, browning the rice slightly.
Add the chicken stock and bring to a boil, then reduce
to medium-low heat and continue cooking until the rice
and chicken are cooked, approx. 25 to 35 minutes,
checking occasionally and stirring the rice so it does
not stick.
Or you can bake in a 385┬║F/195┬║C oven for approximately
35 to 40 minutes, stirring every 8 to 10 minutes so it
doesnΓÇÖt stick.
Serve it straight out of the pot or on a platter.
Garnish with the fresh parsley and lots of salt and
cracked pepper.
Recipe from "Scared Wheatless", by Mary Jo Eustace.
RECIPE FROM:
https://www.foodnetwork.ca
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