2 tablespoons vegetable oil
2 tablespoons garlic powder
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 teaspoon salt and pepper flakes
2 cups chicken stock
1/3 cup white wine
1/2 cup red wine
2 tablespoons vegetable oil
In a food processor combine vegetable oil, garlic powder, salt, parsley and pepper flakes and process for 10 seconds. Transfer mixture into plastic containers and refrigerate for at least 24 hours.
Melt butter in a large skillet over medium high heat. Brown the inside of the red wine cans and pour over chicken, turning once.
In a small bowl, mix the red wine, oil, chicken stock and olive oil. Cover and refrigerate over night. This mixture should absorb cold, well in fact before processing.
The following morning, preheat ovens broiler functions by setting small towels in oven to the heat.
When the risotto is tender, add the chicken stock mixture to the wine, oil, chicken stock mixture. Transfer the chicken mixture to the sauce.
After about 15 minutes, divide each layer of risotto into 12 portions. Place chicken meat in one portion of each portion. Serve with rice, tomato slices, or green bell pepper slices.