Chicken with arborio rice and peppers

6 Servings

Ingredients

QuantityIngredient
-Sue Woodward
¼cupOlive oil
3poundsChicken; cut into serving pieces (2\" thick)
3slicesBacon; cut into 1\" pieces
2largesOnions; coarsely chopped
4clovesGarlic; crushed
½cupParsley; chopped
cupArborio rice
1teaspoonDried rosemary; crushed be- tween palms
teaspoonDried basil; crushed between palms
2Bay leaves
4cupsChicken broth
1cupTomato puree
1tablespoonBrown sugar
teaspoonSalt
½teaspoonBlack pepper
1Red bell pepper; cut length- wise into 1/8\" strips
1Green bell pepper; cut lengthwise into 1/8\" strips
½cupFontinello or Parmesan cheese (2-oz.); grated

Directions

PRESSURE COOKER COOKBOOK

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@...> on Nov 17, 1998