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Multi Cooker Poultry Recipes
Spanish Chicken Stew
Method – Slow Cook
Open the lid and press the Brown button and then Start. Season the
chicken pieces. Heat the butter and olive oil. Add the chicken pieces and
cook until well browned all over, which should be around 10 minutes.
Remove and set aside. Sauté the capsicums, onions, until soft, this
should take around 3 minutes. Add the garlic and cook for 1 minute. Stir
in the tomatoes and paprika and cook for a further 2 minutes. Add the
chicken pieces and season. Press the Cancel button once done. Next,
press the Slow Cook button, set 5
1/2
hours on the timer and then press
Start. Close the lid and make sure that the pressure limiting valve is set on
Exhaust. Once finished open the lid. Add the chickpeas, olives, cover and
cook for a further 20 minutes until the sauce is very thick. Once done, top
with the toasted almond flakes.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Season the
chicken pieces and heat the butter and olive oil. Add the chicken pieces
and cook for around 10 minutes until well browned all over. Remove and
set aside. Sauté the capsicum, onions, until soft or for around 3 minutes.
Add the garlic and cook for 1 minute. Stir in the tomatoes and Paprika
and cook for a further 2 minutes. Add the chicken pieces, chickpeas
and olives. Season and stir through. Press the Cancel button once done.
Close the lid and lock. Press the High Pressure button, then set the timer
of 28 minutes, then Start. Make sure that the pressure limiting valve is set
on Airtight. To open the lid, turn the pressure limiting valve to Exhaust.
Wait until the pressure has reduced and the safety release function allows
you to open the lid. Once done, top with the toasted almond flakes.
Ingredients ( Serves 4)
- 1tbsp olive oil
- 1tbsp unsalted butter
- 1kg or 4-6 chicken pieces with
skin off
- 1 small white onion, finely
chopped
- 1 garlic clove, chopped
- 1 red and yellow capsicum,
seeded and chopped.
- 400g tin tomatoes
- 400g chic peas
- 80g olives
- 1 cup chicken stock
