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Tomato-Chicken Risotto Recipe
|Fryers/6 chicken parts||3 Pound, cut into serving pieces|
|Pork link sausages||1⁄2 Pound, cut in to chunks|
|Green pepper||1 Small, seeded and chopped|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Raw long grain converted rice||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4443 Calories from Fat 2311
% Daily Value*
Total Fat 258 g396.4%
Saturated Fat 77.6 g387.8%
Trans Fat 0 g
Cholesterol 1154.6 mg384.9%
Sodium 4889.1 mg203.7%
Total Carbohydrates 193 g64.4%
Dietary Fiber 9.1 g36.4%
Sugars 30.7 g
Protein 317 g634%
Vitamin A 94.8% Vitamin C 245%
Calcium 108% Iron 138.9%
*Based on a 2000 Calorie diet
In skillet, brown sausage.
Remove with slotted spoon and drain on absorbent towels.
Brown chicken pieces in sausage drippings; drain well.
Lightly brush with Kitchen Bouquet.
Place chicken in crock pot.
Combine drained sausage with remaining ingredients except cheese and pour over chicken.
Cover and cook on low setting for 8 to 10 hours.