Cuisinart GR-M3CB User Manual - Page 15

Chicken Cacciatore Latin Shredded Chicken 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. 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. 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 sprigs and cup of water. Cover and select 400°F. 3. When the liquid comes to a boil, about 7 to 8 minutes, reduce the heat to 200°F. Continue to cook until chicken is tender, about 50 minutes. 4. Remove chicken and shred with fork or fingers, once cool enough to handle. Squeeze with lime. Taste and adjust seasoning according to preference. Nutritional information per serving (based on 10 servings): Calories 145 (29% from fat) • carb. 2g pro. 23g • fat 5g • sat. fat 1g • chol. 94mg sod. 372mg •calc. • 22mg • fiber 1g 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 15