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re: 4 my friend rice bubbles SKILLET CHICKEN RISOTTO

2 1/2 to 3 lb. broiler/fryer chicken, cut up
2 tbsp. cooking oil
3/4 c. long grain rice
1/2 c. chopped onion
2 tsp. salt
1 tsp. poultry seasoning
8 oz. fresh mushrooms, sliced (3 c.)
4 med. size carrots, peeled and bias sliced 1/2 inch thick (2 c.)
2 c. water
Paprika
Cherry tomatoes (optional)

In a 10 inch skillet, brown chicken pieces on all sides - in hot oil - about 15 minutes. Remove chicken pieces. Drain all but 2 tablespoons fat from skillet. To skillet add rice, onion, salt, and poultry seasoning. Cook and stir until rice is lightly browned. Add the mushrooms, carrots, and water; place chicken on top of rice mixture. Sprinkle with paprika. Cover, simmer 45 minutes or until chicken and rice are done. Garnish with halved cherry tomatoes, if desired.