Brunswick Stew
2 | tablespoons cooking oil | 1 | small bay leaf |
2 | pounds chicken, cut up | 1 | cup cubed cooked ham |
4 | cups water | 2 | potatoes, diced |
1⁄2 | onion, chopped | 2 | tomatoes, peeled and quartered |
1 | teaspoon salt | 1 | 10-ounce package frozen lima beans |
1⁄2 | teaspoon basil | 1 | 10-ounce package frozen whole |
1⁄4 | teaspoon pepper | | kernel corn |
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Remove chicken; set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into bite-size pieces. Return to multi-cooker. Add ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender.
6 to 8 servings
Southwest Stew
2 tablespoons vegetable oil
4boneless, skinless chicken breast halves, cut into 1-inch pieces
1green bell pepper, cut into 3⁄4-inch pieces
1red bell pepper, cut into 3⁄4-inch pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 16-ounce can pinto beans
1141⁄2-ounce can stewed tomatoes
1cup whole kernel corn
1cup salsa, desired level of spiciness
1tablespoon chili powder
2teaspoons ground cumin
1⁄2 teaspoon salt fresh cilantro (optional)
Preheat multi-cooker at 375°. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 to 25 minutes. Garnish with cilantro.
6 servings
Chicken and White Bean Chili
1 | cup dry great northern beans | 1 | jalapeño pepper, seeded, minced |
1 | tablespoon vegetable oil | 4 | cups chicken stock or broth |
1 | pound boneless, skinless chicken | 11⁄2 | teaspoons packed brown sugar |
| breasts, cut into ¾-inch pieces | 1 | teaspoon white wine vinegar |
1⁄2 | cup chopped onion | 2 | teaspoons chili powder |
1⁄2 | cup sliced carrot | 1 | teaspoon dried oregano |
2 | cloves garlic, minced | 1⁄4 | teaspoon ground allspice |
Clean and rinse beans. Soak beans overnight in 4 cups of water or by using the quick soak method. To soak beans using quick method, place beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil; boil for 1 to 2 minutes. Turn off heat control, cover, and let stand for at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Pour oil in multi-cooker; brown chicken. Add onion, carrot, garlic, and jalapeño pepper. Sauté 1 to 2 minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer until beans are tender, about 1 hour.
4 servings
New England Boiled Dinner
11⁄2 | pounds ham, cut into | 4 | carrots |
| serving pieces | 1⁄2 | head cabbage, cut into wedges |
3 | cups water | 1⁄2 | rutabaga, sliced |
4 | potatoes, halved | 1 | teaspoon salt |
6 | small onions | 1⁄8 | teaspoon pepper |
Place ham and water in multi-cooker. Set heat control at 250˚ and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if necessary.
6 to 8 servings.