Skillet Chicken Risotta

Serves: 5
Total Calories: 118


1 (3-pound) chicken, cut up
2 tablespoons oil
1/2 cup rice
1/2 cup chopped onion
2 teaspoons salt or to taste
1/2 teaspoon poultry seasoning
1 (4-ounce) can mushrooms pieces
3 carrots, peeled, sliced on bias
1 cup chopped tomato
1 1/2 cups water


Brown chicken in oil. Remove chicken pieces from skillet. Drain all but 2 tablespoons fat from skillet. To skillet add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add mushrooms, carrots, tomatoes, and water. Place chicken atop rice mixture. Cover and simmer 45 minutes or until chicken and rice are done.

Nutritional Facts:

Serves: 5
Total Calories: 118
Calories from Fat: 5

This Skillet Chicken Risotta recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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