Cuisinart EPC-1200PC Instructions and Recipes - Page 23

Curried Chicken Salad with Apples & Toasted Almonds Prepare this summertime favorite without heating up the kitchen! Use our recipe or your own favorite. Makes 6 to 8 servings 1 medium onion, peeled and quartered 1 carrot, peeled and cut into 1-inch pieces 1 rib celery, cut into 1-inch pieces 8 peppercorns 1 cup water or low-sodium chicken broth/stock 3 pounds chicken breast halves, bone in, skin on ¾ cup lowfat mayonnaise - or more to taste 2 to 3 tablespoons curry powder ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 cups diced apples (½-inch dice) or 1 cup apples + 1 cup halved grapes 1 cup sliced celery 1 cup toasted slivered almonds 2 tablespoons finely chopped onion or shallot Place onion, carrot, celery, peppercorns and water or broth in cooking pot of the Cuisinart® Electric Pressure Cooker. Insert trivet/rack in cooking pot, and arrange chicken on rack. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When audible beep sounds, use Natural Pressure Release for 10 minutes, then release any remaining pressure using Quick Pressure Release. Transfer chicken to a bowl. Strain liquid and pour over chicken. Allow chicken to cool in cooking liquid. To prepare chicken salad, remove chicken from cooking liquid. (If chilled, the liquid will have congealed - it has wonderful flavor; save for other recipes using chicken stock. It may be frozen.) Remove and discard skin and bones. Cut or tear the chicken into ½-inch pieces and reserve. Place mayonnaise, curry powder, salt, and pepper in a large bowl and stir with a whisk. Add the apples (and grapes if using), celery, toasted almonds, and onion/shallot. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve. Nutritional information per serving (based on 8 servings): Calories 381 (53% from fat ) • carb. 14g • pro. 32g • fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg • calc. 91mg • fiber 4g Green Chicken Chili Makes about 10 cups 1 cup dried pinto beans 5 cups water ½ tablespoon unsalted butter ½ tablespoon olive oil 1 medium onion, finely chopped 1 medium carrot, peeled and chopped 2 medium red peppers 2 jalapeño peppers 4 cloves garlic, finely chopped 4 cans (4 ounces each) chopped green chile peppers 1 chipotle pepper 3 pounds chicken - mix of breasts and thighs, skin removed 4 cups chicken broth ¼ teaspoon kosher salt 2 tablespoons unsalted butter, softened 2 tablespoons unbleached all-purpose flour Place dried pinto beans and water in cooking pot of the Cuisinart® Electric Pressure Cooker. Select High Pressure. Set timer for 15 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beans; if they need more cook time, select simmer until they reach desired doneness. Remember beans will be heated again in the chile. Strain beans and reserve. Wash and dry cooking pot. Place butter and oil in the cooking pot. Select Sauté. Once butter and oil begin to sizzle, stir the chopped onion into the pot. Sauté for about a minute or 2, until onion starts getting soft. Stir in the carrot. Sauté for about 3 minutes, stirring occasionally. Stir 23