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47
Spicy Tomato and Capsicum
Chicken
Serves 8
3 tbsp lemon infused olive oil
1kg chicken thigh (approx 6)
1 red onion, peeled, thinly sliced
2 cloves garlic, peeled, thinly sliced
½ capsicum, membrane removed, thinly
sliced, halved
700ml tomato passata
400g can chickpeas, drained
½ jar chargrilled capsicum with chilli
½ cup chicken stock
Rind of ½ lemon
2 tsp flaked salt
Penne pasta, cooked, to serve
½ bunch parsley washed, roughly
chopped, to serve
1.
Select the ‘SAUTÉ’ setting on the
Digital Control Panel and select the
‘START/CANCEL’ button and heat
2 tbsp of the oil and then seal the
chicken for 2 minutes on each side
and set aside.
2.
Add the remaining olive oil to the
Pressure Express removable cooking
bowl and sauté the onion, garlic and
capsicum until golden brown. Once
sautéing is complete press the ‘START/
CANCEL’ button.
3.
Place the chicken, passata, chickpeas,
char grilled capsicum, chilli, chicken
stock, lemon and salt into the Pressure
Express removable cooking bowl
and stir well to combine. Push the
ingredients under the liquid and make
sure that they are fully submerged.
4.
Securely place and seal the lid onto
the Pressure Express and ensure the
pressure release valve is set to the
sealed position.
5.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking
time has counted down.
6.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
7.
Serve with penne pasta and
fresh parsley.
TIP:
Make homemade tomato
passata from the recipe on page
49 or bottled tomato passata can
be found in all major supermarkets
in the sauces section.
Содержание KPR800
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