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40
Simple Chicken
An easy way to make a tasty and moist whole
chicken for the family any night of the week.
Makes 4 to 6 servings
1 whole chicken (3½ to 4 pounds)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, smashed
1 bay leaf
½ lemon
1 cup chicken broth, low sodium
1. Season chicken on both sides with salt
and pepper.
2. Put 2 teaspoons olive oil into the cooking pot
of the Cuisinart
®
Multicooker. Select Sauté/
Brown. Set the temperature to High and
press Start.
3. Once the unit is preheated and the oil is hot,
add the chicken, breast down. Brown well on
both sides, about 5 minutes per side. Press
Stop and add the herbs, garlic and bay leaf to
the pot. Squeeze the lemon into the pot and
add the lemon with the broth.
4. Secure the lid and select Meat. Set the
pressure to High, the time for 30 minutes, and
press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once pressure is completely released,
carefully open the lid and place chicken on a
cutting board. Allow chicken to rest for about
10 minutes, then carve and serve.
Nutritional information per serving
(based on 6 servings):
Calories 150 (31% from fat) • carb. 1g • pro. 24g
fat 5g • sat. fat 1g • chol. 77mg • sod. 573mg
calc. 26mg • fiber 0g
Carne Mechada
A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 6 cups
Carne:
3 pounds flank or hanger steak
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
6 garlic cloves, crushed
1 large bay leaf
½ cup Worcestershire sauce
2 cups beef broth, low sodium
Sofrito:
1 teaspoon vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2 red peppers, cut into thin, 1½-inch-long
julienne strips
2 chipotle peppers, puréed
¼ cup Worcestershire sauce
½ cup tomato sauce
1½ cups reserved beef cooking liquid
1. Season the beef on both sides with the
salt and pepper, cut in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to High and
press Start.
2. When the unit is preheated and the oil is hot,
add the meat in batches to brown, about 3 to
5 minutes per side. Once meat is browned,
remove and reserve. Add the onion and garlic
to the pot; with a wooden spoon, scrape
up any browned bits that may remain on
the bottom of the pot. Cook until soft and
fragrant. Stir in the bay leaf, Worcestershire,
and beef broth, then add the reserved
browned meat back to the pot. Press Stop.
3. Secure lid and select Meat. Set the pressure
to High, the time for 1 hour 15 minutes, and
press Start.
4. When the tone sounds, let pressure
release naturally.
5. Once pressure is completely released,
carefully open the lid. Remove the meat and
allow to cool before shredding. For maximum
flavor, allow meat to chill in refrigerator in the
cooking liquid overnight. Before using, shred
meat into 1½- to 2-inch-long shreds with a
fork or hands.
6. Once the meat has rested and is shredded,
make the sofrito. In a clean cooking pot,
add the oil and select Sauté/Brown. Set the
temperature to High and press Start. When
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