Cuisinart CPC-800 User Manual - Page 26

1. Season the chicken on both sides with 1 teaspoon of the salt and the pepper. 2. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. Once the oil is hot, brown the chicken in 2 batches, about 5 minutes per side. Remove and reserve. Add the chopped onion, red pepper and garlic. Stir well, scraping any brown bits from the bottom of the pot. Sauté vegetables until fragrant, about 5 minutes. Add the tomatoes with remaining salt and smoked paprika and cook for a couple of minutes before stirring in the rice. 3. Add the chicken back to the pot with the broth, saffron and bay leaf. Stir together. Secure the lid and select High Pressure. Set the time for 18 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once all the pressure is released completely, the red indicator will drop. 5. Remove lid, stir ingredients together and serve immediately. Nutritional information per serving: Calories 397 (13% from fat) • carb. 52g • pro. 32g fat 6g • sat. fat 1g • chol. 108mg • sod. 935mg calc. 71mg • fiber 2g Chicken and Vegetable Curry Thanks to the pressure cooker, it tastes like this quick curry spent all day cooking on the stove. (Spoiler alert: It takes under an hour!) Makes about 10 cups 1 tablespoon ghee (clarified butter), or vegetable oil, divided 2 pounds boneless, skinless chicken thighs (about 4 thighs) 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 1-inch piece fresh ginger, peeled and finely chopped 1 jalapeño, seeded and finely chopped ¼ cup curry powder (mild heat, not hot) 1 can (13.5 ounces) coconut milk (not "lite") 1 can (14 ounces) diced tomatoes, drained ½ pound Yukon gold or red potatoes, cut into 1-inch pieces ½ pound sweet potatoes, peeled and cut into 1-inch pieces 1 large carrot, peeled and cut into ½-inch pieces ½ cup green peas, fresh or frozen Fresh cilantro, chopped, for garnish Basmati rice, for serving 1. Put ½ tablespoon of the ghee or oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. While oil is heating, season chicken on both sides with a pinch each of the salt and pepper. Brown the chicken, in batches, about 5 minutes per side. Remove and reserve. 2. Add remaining ghee/oil and add the onion, garlic, ginger and jalapeño, along with a pinch each of the salt and pepper and the curry powder. Sauté until softened. Add the chicken back to the pot and stir so the thighs are evenly coated with the sautéed vegetables and spices. 3. Add the coconut milk and drained tomatoes, along with the remaining salt and pepper. Secure the lid and select High Pressure. Set the time for 10 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once the pressure is released completely, the red indicator will drop. Remove lid and add the potatoes, sweet potatoes and carrot. Stir well and set for High Pressure again for 7 minutes. When time expires, allow pressure to release naturally. 5. Remove lid and stir in the peas. Taste and adjust seasoning as desired. Garnish with the cilantro and serve over rice. Nutritional information per serving (1 cup): Calories 261 (56% from fat) • carb. 20g • pro. 10g fat 17g • sat. fat 9g • chol. 32mg • sod. 374mg calc. 41mg • fiber 3g Simple Chicken An easy way to make a tasty and moist whole chicken for the family any night of the week. Makes 4 to 6 servings 1 4-pound chicken 26