6
Brunswick Stew
2 tablespoons cooking oil
1 small bay leaf
2 pounds chicken, cut up
1 cup cubed cooked ham
4 cups water
2 potatoes, diced
1
⁄
2
onion, chopped
2 tomatoes, peeled and quartered
1 teaspoon salt
1 10-ounce package frozen lima beans
1
⁄
2
teaspoon basil
1 10-ounce package frozen whole
1
⁄
4
teaspoon pepper
kernel corn
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Remove chicken; set aside until cool enough to handle.
Remove and discard skin and bones. Cut chicken into bite-size pieces. Return to multi-cooker. Add ham and vegetables. Cover and
simmer 30 minutes or until vegetables are tender.
6 to 8 servings
Southwest Stew
2 tablespoons vegetable oil
2 cloves garlic, minced
4 boneless, skinless chicken breast
1 16-ounce can pinto beans
halves, cut into 1-inch pieces
1 14
1
⁄
2
-ounce can stewed tomatoes
1 green bell pepper, cut into
3
⁄
4
-inch
1 cup whole kernel corn
pieces
1 cup salsa, desired level of spiciness
1 red bell pepper, cut into
3
⁄
4
-inch
1 tablespoon chili powder
pieces
2 teaspoons ground cumin
1 jalapeño pepper, chopped
1
⁄
2
teaspoon salt
1 cup coarsely chopped purple onion
fresh cilantro (optional)
Preheat multi-cooker at 375
°
. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes,
corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 to
25 minutes. Garnish with cilantro.
6 servings
Chicken and White Bean Chili
1 cup dry great northern beans
1 jalapeño pepper, seeded, minced
1 tablespoon vegetable oil
4 cups chicken stock or broth
1 pound boneless, skinless chicken
1
1
⁄
2
teaspoons packed brown sugar
breasts, cut into ¾-inch pieces
1 teaspoon white wine vinegar
1
⁄
2
cup chopped onion
2 teaspoons chili powder
1
⁄
2
cup sliced carrot
1 teaspoon dried oregano
2 cloves garlic, minced
1
⁄
4
teaspoon ground allspice
Clean and rinse beans. Soak beans overnight in 4 cups of water or by using the quick soak method. To soak beans using quick method,
place beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil; boil for 1 to 2 minutes. Turn off
heat control, cover, and let stand for at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Pour oil in multi-cooker; brown chicken. Add onion, carrot, garlic, and jalapeño pepper. Sauté 1 to 2
minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer until beans are tender, about 1 hour.
4 servings
new England Boiled dinner
1
1
⁄
2
pounds ham, cut into
4 carrots
serving pieces
1
⁄
2
head cabbage, cut into wedges
3 cups water
1
⁄
2
rutabaga, sliced
4 potatoes, halved
1 teaspoon salt
6 small onions
1
⁄
8
teaspoon pepper
Place ham and water in multi-cooker. Set heat control at 250˚ and bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if
necessary.
6 to 8 servings.
