Recept på kyckling i slow coockern

Här är recepet på kyckingen jag gjorde häromdagen.

3 tablespoons flour
2 tablespoons paprika
1 tablespoon garlic powder
Salt and freshly ground pepper
6 chicken thighs (about 1 1/2 pounds)
1/4 cup canola oil
One 14.5-ounce can diced tomatoes
2 green bell peppers, diced into 2-inch pieces
1 onion, sliced into thick pieces
2 tablespoons tomato paste
2 cups chicken broth
1 cup rice
1/2 teaspoon crushed red pepper flakes
Zest and juice from 1 lemon
1/2 cup pitted green olives (with pimientos)
Special equipment: slow cooker
1. In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper.
2. Add the chicken and toss to coat completely.
3. In a large saucepan over medium heat, heat the canola oil.
4. Add the chicken and brown on all sides, 3 to 4 minutes per side.
5. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions.
6. Top with the chicken thighs.
7. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly.
8. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker.
9. Cook on low for 4 hours, or until the chicken is extremely tender.
10. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt.
11. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
12. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top.
13. Garnish with the olives and squeeze over the remaining lemon juice.

Jag var inte sugen på ris så jag tog pärlcouscous istället. jag stekte på en hackad lök i grytan tills den blev mjuk (löken alltså, inte grytan), på med couscousen och låt den stekas tills den blir lite brynt, sen på med kycklingbuljong. Couscousen får mer smak när man tillagar det på det här viset.

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