Loading ...
Loading ...
Loading ...
Poultry
Chicken paprika
2.5 litres 4.5 litres
Chicken portions 4 8
Butter 30g 60g
Seasoned flour 50g 60g
Onions, chopped 3 large 4 large
Carrots peeled and sliced
4 6
Green pepper, de-seeded and chopped
1 2
Paprika 1tsp 3tsp
Tomato puree 1tsp 3tsp
Chicken stock 500ml 1 litre
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
chicken in the butter until brown all
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the crock pot and place in the base
unit. Cover with the lid and cook for
approx. 4-7 hours.
Caribbean chicken
2.5 litres 4.5 litres
Vegetable oil 2 tbsp 3 tbsp
Onion, chopped 2 small 2 large
Celery, chopped 2 sticks 4 sticks
Carrots, sliced 2 3
Mushrooms, sliced 250g 500g
Red pepper, de-seeded and sliced
1 2
Chicken joints, skinned 4 8
Can sliced peaches 200g 400g
Can pineapple chunks 400g 400g
Cornflour 5 tbsp 10 tbsp
Paprika 1 tsp 3 tsp
Soy sauce 1 tbsp 3 tbsp
Worcestershire sauce 1 tbsp 3 tbsp
Malt/wine vinegar 4 tbsp 8 tbsp
Boiling water
1/2
litre 1 litre
Salt and freshly ground black pepper
Method
Fry onions, celery, carrot,
mushrooms and pepper in a pan.
Add chicken joints and fry until
browned all over. Drain peaches,
and pineapple, reserving juice, and
add them to the pan. To make the
sauce blend cornflour and paprika
with soy sauce, worcestershire
sauce, vinegar and reserved juice,
add seasoning, boiling water and
pour into pan. Bring the sauce to
the boil, stirring continuously.
Transfer all ingredients to the slow
crock pot and place pot into the
base unit. Cover with the lid and
cook for approx. 5-7 hours.
9
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 9
Loading ...
Loading ...
Loading ...