Cuisinart Stack5 GR-M3CBC Series, Инструкция и книга рецептов

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cup (75 ml) fresh parsley leaves,
chopped
Lemon wedges for serving
1. Season the chicken on both sides with
½ teaspoon (2.5 ml) of the salt and the
pepper.
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C). Add
the oil to the pan.
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 (150°C).
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 (6 ml) kosher salt,
divided
¼ teaspoon (1 ml) freshly ground
black pepper
2 teaspoons (10 ml) olive oil
1 medium onion, halved and sliced
3 large garlic cloves, sliced
1 bell pepper, cut into ¼-inch (0.6 cm)
strips and then the strips cut in
½, yielding ¼ x 2-inch (0.6 x 5 cm)
strips
8 ounces (227 g) baby bella
mushrooms, sliced
6 3-inch (7.5 cm) sprigs oregano
6 3-inch (7.5 cm) sprigs thyme
1 teaspoon (5 ml) sherry vinegar
1 can (15.5 ounces [439 g]) diced
tomatoes
1. Season the chicken on both sides with
1 teaspoon (5 ml) of salt and the pepper.
2. Assemble the Cuisinart ® Stack5 with the
baking pan and select 400°F (200°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 (1 ml) 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 (120°C) 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 (907 g) boneless, skinless
chicken thighs
1 teaspoon (5 ml) ancho chili powder
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) kosher salt
1 medium onion
2 crushed garlic cloves