Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| ¼ cup | Olive oil |
| 3 pounds | Chicken; cut into serving pieces (2\" thick) |
| 3 slices | Bacon; cut into 1\" pieces |
| 2 larges | Onions; coarsely chopped |
| 4 cloves | Garlic; crushed |
| ½ cup | Parsley; chopped |
| 1½ cup | Arborio rice |
| 1 teaspoon | Dried rosemary; crushed be- tween palms |
| 1½ teaspoon | Dried basil; crushed between palms |
| 2 \N | Bay leaves |
| 4 cups | Chicken broth |
| 1 cup | Tomato puree |
| 1 tablespoon | Brown sugar |
| 1½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 \N | Red bell pepper; cut length- wise into 1/8\" strips |
| 1 \N | Green bell pepper; cut lengthwise into 1/8\" strips |
| ½ cup | Fontinello or Parmesan cheese (2-oz.); grated |
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