Heat oil in pressure cooker. Add chicken and saute in hot oil until brown on all sides, using longhandled tongs to turn. Do not crowd chicken while browning. Transfer chicken to paper towels and reserve. Add bacon, onions, garlic, and parsley and saute in oil 3 mins., scraping bottom of pan to loosen any particles remaining from browned chicken. Add rice, rosemary, basil, and bay leaves. Stir well and cook 1 minute. Add broth, tomato puree, brown sugar, salt, and black pepper. Stir in chicken pieces. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 9 mins. Release pressure accdg. to manufacturers directions. Remove lid. Stir chicken and rice mixture. Add bell peppers. Secure lid. Over high heat, develop steam to med. pressure. Insert a heat diffuser between pan and heat, and cook 2 mins. Release pressure accdg. to manufacturers directions. Remove lid. Discard bay leaves. Stir half of cheese into chicken and rice mixture. Transfer to a serving platter and sprinkle with remaining cheese. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (599g)|
|Recipe Makes: 6|
|Calories from Fat: 390 (46%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 177.5mg||55 %|
|Sodium 916.5mg||32 %|
|Potassium 978.5mg||26 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 57.9g|
|Protein 50.1g||72 %|
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Calories per serving: 851
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