Wednesday, August 02, 2006

Chicken Risotto

Chicken Risotto
Originally uploaded by Lakenvelder.

2 1/2 pounds frying chicken
1 (7 1/2 oz.) package Rice-a-Roni (any flavor)
1 can chicken broth plus water to equal 2 1/4 cups liquid
1 (3 oz.) jar pimiento stuffed olives, drained

In a skillet, brown the chicken for about 10 minutes on each side. Take the chicken out anf place on a dish. Add rice and seasoning package in skillet with grease left in and stir until lighlty brown. Add the broth and water and bring ato a boil. Lower to a simmer , cover and cook for 20 to 30 minutes. Fluff rice with a fork and serve with olives.

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f