Cuisinart GR-M3 User Manual - Page 15
Chicken Cacciatore, Latin Shredded Chicken
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3. Once the oil is hot, add the chicken, skin side down. Leave undisturbed until well browned, about 15 to 20 minutes. Flip, and continue cooking for an additional 10 to 15 minutes. Remove and reserve. 4. Add the onion, pepper and garlic and cook for an additional 10 minutes. 5. Stir in the tomato with the remaining salt and smoked paprika and cook for a couple of minutes before adding the rice, chicken broth, saffron and bay leaf. Allow to come to a boil. 6. Once boiling, cover and cook for 10 minutes. Add the chicken back to the pan and turn the heat to 300°F. Cover and cook for an additional 25 to 30 minutes. 7. Stir in the frozen peas. 8. Taste and adjust seasoning according to preference. Sprinkle with chopped parsley and serve immediately with lemon wedges. Nutritional information per serving (based on 6 servings): Calories 523 (34% from fat) • carb. 41g pro. 45g • fat 19g • sat. fat 5g • chol. 221mg sod. 879mg • calc. 56mg • fiber 2g 2. Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan. 3. Once the oil is hot, add the chicken to the pan. Brown well, about 15 minutes per side. Remove and reserve. 4. Add the sliced onion, garlic, pepper and mushrooms with the remaining ¼ teaspoon of salt and sprigs of herbs. Cook until slightly browned and softened, about 15 minutes. 5. Add the vinegar and can of diced tomatoes. Once the liquid comes to a simmer, add the chicken back to the pan, cover and turn to 250°F for about 1 hour. Chicken will be fork tender when finished. 6. Taste and adjust seasoning according to preference. Serve immediately. Nutritional information per serving (based on 8 servings): Calories 266 (47% from fat) • carb. 7g pro. 29g • fat 14g • sat. fat 3g • chol. 147mg sod. 865mg • calc. 33mg • fiber 2g Latin Shredded Chicken Chicken Cacciatore A warming dish for the cooler weather. Makes 4 to 8 servings 8 boneless, skinless chicken thighs 1¼ teaspoons kosher salt, divided ¼ teaspoon freshly ground black pepper 2 teaspoons olive oil 1 medium onion, halved and sliced 3 large garlic cloves, sliced 1 bell pepper, cut into ¼-inch strips and then the strips cut in ½, yielding ¼ x 2-inch strips 8 ounces baby bella mushrooms, sliced 6 3-inch sprigs oregano 6 3-inch sprigs thyme 1 teaspoon sherry vinegar 1 can (15.5 ounces) diced tomatoes 1. Season the chicken on both sides with 1 teaspoon of salt and the pepper. This multipurpose chicken makes the perfect filling for tacos or enchiladas and is also delicious as a salad or grain bowl topper. Makes 10 servings 2 pounds boneless, skinless chicken thighs 1 teaspoon ancho chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1 medium onion 2 crushed garlic cloves 1 jalapeño pepper, halved and seeded 2 sprigs cilantro 1 cup water ½ lime 1. Assemble the Cuisinart® Stack5® with the baking pan. 2. Prepare the chicken by seasoning with the chili powder, cumin and salt. Put into the baking pan with one onion, cut into quarters, 2 crushed garlic cloves, a halved and seeded jalapeño, the cilantro 15