Chicken Risotto

Chicken Risotto

  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: 4-6 servings

Chicken and rice with stuffed olives.


  • 2 1/2 pounds frying chicken, cut up
  • 1 (7.5 ounce) package Rice-a-roni, any falvor
  • 1 can chicken broth, plus water to equal to 2 1/4 cups liquid
  • 1 (3 ounce) jar pimiento stuffed olives, drained


  1. Brown the chicken in a skillet for 10 minutes per side. Remove from the skillet, leaving the grease.
  2. Add the rice and seasonings to the grease, stir until lightly browned. Add the chicken broth and water and bring to a boil.
  3. Place the chicken on top of the rice and lower to a simmer. Cover and let cook for 20-30 minutes. Fluff the rice with a fork and serve topped with olives.

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