Arroz Con Pollo; Chicken And Vegetable Curry - Cuisinart CPC-400 Serie Manual Del Usuario

6 ounces baby potatoes (1½ to 2 inches)
1 corn ear, cut into 1-inch discs
½ cup water
½ pound frozen large shrimp
8 littleneck clams, scrubbed
1. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
®
Once the oil is hot, add the sausage and
brown on both sides. Stir in the shallot and
fennel and allow to cook for one minute. Stir in
the potatoes and corn. Add the water, secure
the lid and select Low Pressure. Set time for 5
minutes. When the audible beep sounds, use
Quick Pressure Release.
2. Once the pressure is completely released,
the red indicator will drop. Remove lid and add
the frozen shrimp and clams. Secure the lid
and select Low Pressure again. Set the time
for 1 minute.
3. When time expires, use Quick Pressure
Release. Remove lid and spoon ingredients
into a large serving bowl. Add some of the
cooking liquid to serve.
Nutritional information per serving (1 cup):
Calories 397 (46% from fat) • carb. 20g • pro. 33g
• fat 20g sat. fat 6g • chol. 140mg • sod. 973mg
calc. 70mg • fiber 4g

Arroz con Pollo

A perfect one-pot meal, in only
30 minutes, total.
Makes about 6 servings
2 pounds boneless, skinless
chicken thighs
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon extra virgin olive oil
½ onion, chopped
½ red pepper, chopped
2 garlic cloves, chopped
1 plum tomato, cut into ½-inch dice
¼ teaspoon smoked paprika
1 cup long-grain white rice
1½ cups low-sodium chicken broth
∕ teaspoon saffron threads
1
8
1 bay leaf
1. Season the chicken on both sides with 1
teaspoon of the salt and the pepper.
2. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Brown.
®
Once the oil is hot, brown the chicken in 2
batches, about 5 minutes per side. Remove
and reserve. Add the chopped onion, red
pepper and garlic. Stir well, scraping any
brown bits from the bottom of the pot. Sauté
vegetables until fragrant, about 5 minutes. Add
the tomatoes with remaining salt and smoked
paprika and cook for a couple of minutes
before stirring in the rice.
3. Add the chicken back to the pot with the
broth, saffron and bay leaf. Stir together.
Secure the lid and select High Pressure. Set
the time for 18 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once all the pressure is released completely,
the red indicator will drop.
5. Remove lid, stir ingredients together and
serve immediately.
Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32g • fat 6g
sat. fat 1g • chol. 108mg • sod. 935mg • calc. 71mg
Chicken and
Vegetable Curry
Thanks to the pressure cooker, it tastes like this
quick curry spent all day cooking on the stove.
(Spoiler alert: It takes under an hour!)
Makes about 6 servings
1 tablespoon ghee (clarified butter),
or vegetable oil, divided
2 pounds boneless, skinless
chicken thighs
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper, divided
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 1-inch piece fresh ginger, peeled
and finely chopped
1 jalapeño, seeded and finely chopped
¼ cup curry powder (mild heat, not hot)
1 can (13.5 ounces) coconut milk
(not "lite")
1 can (14 ounces) diced
tomatoes, drained
½ pound Yukon gold or red potatoes,
23
fiber 2g