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chicken recipes

Poached whole chicken and chicken broth with a pressure cooker

PREPARATION 15 MIN BAKING 1 H YIELD 4 LITERS (16 CUPS) FREEZES

Poached whole chicken and chicken broth with a pressure cooker

INGREDIENTS

  • 2 carrots, cut into sections
  • 2 stalks of celery, cut into sections
  • 1 onion, quartered
  • 2 bay leaves
  • 1 clove
  • 1 chicken weighing about 1.6 kg (3 1/2 lb.)
  • 2.5 ml (1/2 teaspoon) peppercorns
  • 2.25 liters (9 cups) of water (see note)

Arrangement

In the weight cooker compartment, place all fixings. Salt. Spread and select the poultry work. Set the cooking time to 30 minutes.

When the machine is depressurized, evacuate the top. Expel the chicken from the weight cooker and let it cool on a plate before boning. Pass the stock through the strainer.

Chicken and soup can be put away for 4 days in water/air proof holders in the cooler and a half year in the cooler

Use stock for soups, risotto, sauces, and so forth. Utilize chicken in plates of mixed greens, sandwiches, rice, pasta, quesadillas, soups, and so on.

White chili with a pressure cooker

PREPARATION 30 MIN BAKING 30 MIN SERVINGS 6

White chili with a pressure cooker

INGREDIENTS

Chicken

  • 1 1/2 lb (675 g) boneless, skinless chicken thighs, diced
  • 225 g (1 1/2 cups) frozen grain corn
  • 250 ml (1 cup) chicken broth
  • 1 cup (250 mL) medium or hot salsa, commercially available
  • 1 can of 540 ml (19 oz) black beans, rinsed and drained
  • 15 ml (1 tablespoon) chili seasoning
  • 200 g (1 cup) long grain white rice

Garnish

  • 240 g (4 cups) chopped iceberg lettuce
  • 100 g (1 cup) grated cheddar cheese
  • 1 tomato, diced
  • 1 avocado, lightly lemon and diced
  • 10 g (1/4 cup) coriander leaves

Arrangement

Chicken

Dans le récipient de l’autocuiseur, mélanger le poulet, le maïs, le bouillon, la salsa, les haricots et l’assaisonnement au stew. Saler et poivrer. Parsemer le riz dans l’autocuiseur, sans le mélanger.

Couvrir et sélectionner la fonction volaille. Régler le temps de cuisson à 10 minutes.

Une fois l’appareil dépressurisé, retirer le couvercle. Bien mélanger et laisser reposer 5 minutes. Rectifier l’assaisonnement.

Garniture

Répartir le mélange de poulet dans des bols. Garnir de laitue, de fromage, de tomate, d’avocat et de coriandre.

Chicken burrito bowl with a pressure cooker

PREPARATION 25 MIN BAKING 35 MIN SERVINGS 4 TO 6

INGREDIENTS

Chicken

  • 1 1/2 lb (675 g) boneless, skinless chicken thighs, diced
  • 225 g (1 1/2 cups) frozen grain corn
  • 250 ml (1 cup) chicken broth
  • 1 cup (250 mL) medium or hot salsa, commercially available
  • 1 can of 540 ml (19 oz) black beans, rinsed and drained
  • 15 ml (1 tablespoon) chili seasoning
  • 200 g (1 cup) long grain white rice

Garnish

  • 240 g (4 cups) chopped iceberg lettuce
  • 100 g (1 cup) grated cheddar cheese
  • 1 tomato, diced
  • 1 avocado, lightly lemon and diced
  • 10 g (1/4 cup) coriander leaves

Arrangement

Chicken

In the weight cooker bowl, consolidate chicken, corn, soup, salsa, beans and stew flavoring. Salt and pepper. Sprinkle the rice in the weight cooker, without blending.

Spread and select the poultry work. Set the cooking time to 10 minutes.

When the apparatus is depressurized, expel the top. Blend well and let represent 5 minutes. Change flavoring.

Trimming

Separation the chicken blend into dishes. Topping with lettuce, cheddar, tomato, avocado and coriander.

Arrangement

Chicken

In the weight cooker bowl, consolidate chicken, corn, soup, salsa, beans and stew flavoring. Salt and pepper. Sprinkle the rice in the weight cooker, without blending.

Spread and select the poultry work. Set the cooking time to 10 minutes.

When the apparatus is depressurized, expel the top. Blend well and let represent 5 minutes. Change flavoring.

Trimming

Separation the chicken blend into dishes. Topping with lettuce, cheddar, tomato, avocado, and coriander.

Chorba Bulgur Soup

PREPARATION 20 MIN BAKING 50 MIN SERVINGS6

INGREDIENTS

  • 2 onions, chopped
  • 2 zucchini, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 30 ml (2 tablespoons) of olive oil, and more for the service
  • 225 g (1/2 lb.) boneless chicken thighs, diced
  • 15 ml (1 tablespoon) ground coriander
  • 5 ml (1 teaspoon) ground cinnamon
  • 1/2 tsp (2.5 mL) ground black pepper
  • 2.5 mL (1/2 teaspoon) ground turmeric
  • 1 mL (1/4 teaspoon) Cayenne pepper
  • 1.5 liters (6 cups) chicken broth
  • 1 can of diced tomatoes (796 ml) (28 oz)
  • 1 can of 540 ml (19 oz) chickpeas, rinsed and drained
  • 90 g (1/2 cup) of fine bulgur
  • 10 g (1/4 cup) chopped coriander

PREPARATION

  1. In a large saucepan over medium-high heat, soften the vegetables in the oil. Add chicken and spices. Continue cooking 1 minute while stirring.
  2. Add broth and tomatoes. Bring to a boil. Simmer over medium heat for 30 minutes. Add chickpeas and bulgur. Continue cooking for 15 minutes. Salt and pepper.
  3. Garnish the soup with coriander and a drizzle of olive oil, if desired.

PREPARATION

  1. In a large saucepan over medium-high heat, soften the vegetables in the oil. Add chicken and spices. Continue cooking 1 minute while stirring.
  2. Add broth and tomatoes. Bring to a boil. Simmer over medium heat for 30 minutes. Add chickpeas and bulgur. Continue cooking for 15 minutes. Salt and pepper.
  3. Garnish the soup with coriander and a drizzle of olive oil, if desired.

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