Recipe: Tomato Chicken Risotto

Tomato Chicken Risotto

1 (3-lb.) fryer, cut into serving pieces
1/2 lb. pork link sausage, cut into chunks
1 small green pepper, seeded and chopped
1/3 cup chopped onion
1 clove garlic, minced
2 cans (8 ozs. each) tomato sauce
1/2 cup water
1 tsp. salt
1 cup raw long-grain converted rice
Grated Parmesan cheese

1. Rinse chicken pieces and pat dry; set aside. In skillet, brown sausage. Remove with slotted spoon and drain on absorbent towels. Brown chicken pieces in sausage drippings, drain well.

2.Place chicken in slow cooker. Combine drained sausage with remaining ingredients, except cheese, and pour over chicken.

3.Cover and cook on Low setting for 8-10 hours.

4.Just before serving, sprinkle with Parmesan cheese.

Makes 6 servings