Chicken Risotto

• 2 1/2 lb. (1) broiler fryer chicken, cut up
• 1 (7 1/2 oz.) pkg. risotto rice mix
• 1 can condensed chicken broth or 2 bouillon cubes dissolved in 2 c. water
• 1 (3 oz.) jar pimento stuffed olives, drained

1. Place chicken pieces skin side down in a large skillet over very low heat.
2. (Do not add fat).
3. Cook chicken slowly in its own fat until skin side is rich brown, about 10 minutes.
4. Turn and brown other side.
5. Remove chicken from skillet with tongs.
6. Add rice and seasoning packet from risotto mix to pan fat; stir to coat rice with fat.
7. Pour chicken broth into a 4 cup measure.
8. Add water to make 2 1/2 cups.
9. Stir into the rice mix; bring to boiling.
10. Arrange chicken pieces over mixture.
11. Lower heat and cover.
12. Simmer 20 minutes or until chicken is tender and liquid is absorbed.
13. Stir in olives.
14. Fluff up rice.
15. Great for lunch or dinner party.
16. Serves 4.

chicken, risotto rice, condensed chicken broth, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172042 (may not work)