Tomato Chicken Risotto Recipe - Cooking Index
3 lbs | 1362g / 48oz | Fryer - cut into serving pieces or 6, chicken parts |
1/2 lb | 227g / 8oz | Pork link sausage - cut into chunks |
Kitchen bouquet - optional | ||
1 | Green pepper (small) | |
1/3 cup | 20g / 0.7oz | Onion - chopped |
1 | Garlic - minced | |
2 | Tomato sauce - (8 oz each) | |
1/2 cup | 118ml | Water |
1 teaspoon | 5ml | Salt |
1 cup | 160g / 5.6oz | Raw long grain converted rice |
Grated parmesan cheese |
Rinse chicken pieces and pat dry; set aside. In skillet, brown sausage. Remove with a slotted spoon and drain on absorbent towels. Brown chicken pieces in sausage drippings; drain well. Lightly brush Kitchen Bouquet. Place chicken in crock pot. Com b
Source:
Del Monte
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