Chicken with arborio rice and peppers

6 Servings

Ingredients

Quantity Ingredient
-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 Bay leaves
4 cups Chicken broth
1 cup Tomato puree
1 tablespoon Brown sugar
1½ teaspoon Salt
½ teaspoon Black pepper
1 Red bell pepper; cut length- wise into 1/8\" strips
1 Green bell pepper; cut lengthwise into 1/8\" strips
½ cup Fontinello 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

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