Ingredients
- 1 whole chicken
- 1 white onion
- 1 red onion
- Extra virgin olive oil
- Butter
- 1 28 oz. can tomato sauce
- 1 pound of Italian rice
- 2 tablespoons balsamic vinegar
- Salt
- Mushrooms
Preparation
- Saute’ the finely chopped red and white onions in some oil and butter without browning the onions.
- Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame.
- Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked.
- Add the balsamic vinegar and allow to evaporate before adding the rice.
- Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.
Recipe courtesy of Italian Harvest