47
Spicy Tomato and Capsicum
Chicken
Serves 4-6
3 tbsp lemon infused olive oil
1kg chicken thigh (approx. 6)
1 red onion, thinly sliced
2 cloves garlic, peeled, thinly sliced
1
⁄
2
capsicum, membrane removed,
thinly sliced
700ml tomato passata
400g can chickpeas, drained
1
⁄
2
jar chargrilled capsicum with chilli
1/2 cup chicken stock
Rind of
1
⁄
2
lemon
2 tsp flaked salt
Pasta, cooked, to serve
1
⁄
2
bunch parsley washed, roughly
chopped, to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’
to commence cooking. Heat 2 tbsp of the
oil and then seal the chicken for around 2
minutes on each side and set aside.
2.
Add the remaining olive oil to the
removable cooking bowl and sauté the
onion, garlic and capsicum until golden
brown. Once sautéing is complete, press
the ‘START/CANCEL’ button to stop cooking.
3.
Place the chicken, passata, chickpeas,
chargrilled capsicum, chilli, chicken
4.
Stock, lemon and salt into the removable
cooking bowl and stir well to combine. Push
the ingredients under the liquid and make
sure that they are fully submerged.
5.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
6.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
7.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
8.
Serve over penne pasta topped with fresh
parsley.
TIP:
Make homemade tomato passata
from the recipe on page 50 or bottled
tomato passata can be found in
supermarkets in the pasta sauce
section.
Three Bean and Vegetable Stew
Serves 8
2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, thinly sliced
2 tbsp tomato paste
2 carrots, peeled, diced
2 stalks celery, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans, drained, rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp ground white pepper
100g grated parmesan, to serve
1
⁄
2
bunch parsley washed, roughly
chopped, to serve
Sour cream (to taste), to serve
1.
Select the ‘SAUTÉ’ setting on the digital
control panel, then press ‘START/CANCEL’ to
commence cooking.
2.
Add oil and butter and let heat. Add the
onion and garlic and sauté until golden
brown. Once sautéing is complete, press
the ‘START/CANCEL’ button to stop cooking.
3.
Add the tomato paste, carrots, celery,
potatoes, beans, vegetable stock,
tomatoes, parsley, basil, bay leaf and salt
and pepper into the removable cooking
bowl and stir well to combine.
4.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
5.
Select the ‘SOUP/CURRY’ button and
then press ‘START/CANCEL’ to commence
cooking.
6.
Once cooking is complete, turn
the pressure release valve to the
venting position and remove lid once
depressurised.
7.
Top with fresh parsley, sour cream and
grated parmesan cheese.
Summary of Contents for KPR820
Page 2: ...KPR820 INSTRUCTION BOOKLET...
