Tomato-Chicken Risotto Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| 1/2 lb. pork link sausage, cut into chunks | ||
| 1 small green pepper, seeded and chopped | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato sauce | 2 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 cup raw long-grain converted rice | ||
| Grated Parmesan cheese | ||
Directions
Rinse chicken pieces and pat dry; set aside.
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.
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.
Chef
