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Ingredients

• 1/4 c. Extra virgin olive oil
• 3 lb Chicken, cut into serving pcs (2" thick)
• 3 slc Bacon, cut into 1" pcs
• 2 lrg Onions, coarsely minced
• 4 cl Garlic, crushed
• 1/2 c. Parsley, minced
• 1 1/2 c. Arborio rice
• 1 tsp Dry rosemary, crushed be- tween palms
• 1 1/2 tsp Dry basil, crushed between palms
• 2 x Bay leaves
• 4 c. Chicken broth
• 1 c. Tomato puree
• 1 Tbsp. Brown sugar
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 x Red bell pepper, cut length- wise into 1/8" strips
• 1 x Green bell pepper, cut lengthwise into 1/8" strips
• 1/2 c. Fontinello or possibly Parmesan cheese (2-ounce.), grated

Description

Heat Oil In Pressure Cooker. Add In Chicken And Saute/fry In Warm Oil Till Brown On All Sides, Using Longhandled Tongs To Turn. Don't Crowd Chicken While Browning. Transfer Chicken…

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