MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One Pot Miracle
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 servings
 
      2 tb (30 mL) olive oil
      4    Chicken breasts; w/skin &
           - bone
      1    Red bell pepper; julienned
    1/4 c  (60 mL) sundried tomatoes;
           - chopped
  1 1/2 c  (350 mL) Arborio rice
      3 c  (700 mL) chicken stock
    3/4 c  (180 mL) chopped fresh
           Italian parsley
           Salt & pepper
 
  In a large heavy-bottom pot, brown the chicken in the
  olive oil over medium-high heat, approx. 2 to 3 minutes
  per side, seasoning both sides with salt and pepper. You
  want the chicken to be a nice golden-brown color.
  
  Add the red peppers and sauté until they start to
  soften, about 1 to 2 minutes.
  
  Add the sundried tomatoes and rice and combine with the
  other ingredients, browning the rice slightly.
  
  Add the chicken stock and bring to a boil, then reduce
  to medium-low heat and continue cooking until the rice
  and chicken are cooked, approx. 25 to 35 minutes,
  checking occasionally and stirring the rice so it does
  not stick.
  
  Or you can bake in a 385°F/195°C oven for approximately
  35 to 40 minutes, stirring every 8 to 10 minutes so it
  doesn't stick.
  
  Serve it straight out of the pot or on a platter.
  Garnish with the fresh parsley and lots of salt and
  cracked pepper.
  
  Recipe from "Scared Wheatless", by Mary Jo Eustace.
  
  RECIPE FROM: https://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
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