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    You are in: Home / Recipes / Chicken and Bell Pepper Mock Risotto Recipe
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    Chicken and Bell Pepper Mock Risotto

    Chicken and Bell Pepper Mock Risotto. Photo by IOjaw

    1/1 Photo of Chicken and Bell Pepper Mock Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    IOjaw's Note:

    Do you ever end up with oddball extra pieces of uncooked meat or seafood in the deep freeze section of your refrigerator (usually to be forgotten until who knows when)? Sometimes the oddball goods are complimentary and easily used in a dish that requires small amounts of different foods, such as paella. Here is a simple recipe that makes use of that oddball piece of poultry left in the freezer

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large skillet on medium heat.
    2. 2
      Thoroughly brown chicken strips in oil.
    3. 3
      Add bell pepper, onion, pepper, garlic, and oregano.
    4. 4
      Stir-fry until bell pepper is slightly tender.
    5. 5
      Add basil, soy sauce, rice, and black olives.
    6. 6
      Continue stir-frying until all the ingredients are thoroughly combined.
    7. 7
      Mix in gravy and bring to a low boil.
    8. 8
      Reduce heat and simmer for approximately 10 minutes.
    9. 9
      Plate and sprinkle with Parmesan and parsley flakes.
    10. 10
      Garnish with parsley sprig.
    11. 11
      ***A small side salad makes a great accompaniment.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Bell Pepper Mock Risotto

    Serving Size: 1 (303 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 458.1
     
    Calories from Fat 148
    32%
    Total Fat 16.5 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 59.5 mg
    19%
    Sodium 735.1 mg
    30%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.5 g
    10%
    Protein 29.0 g
    58%

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