15
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
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.
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
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
