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Skillet Chicken Risotta

1 (3-pound) chicken, cut up   
2 tablespoons oil   
1/2 cup rice       
1/2 cup onion, chopped   
2 teaspoons salt (to taste)   
1/2 teaspoon poultry seasoning
1 small can mushroom pieces
3 carrots, peeled and bias sliced
1 cup tomatoes, chopped
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.

Contributed by Herrin’s Favorite Italian Recipes Cookbook

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