Sunbeam CKSBSK160-033 - Manual (Page 13)

-E13 -
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about 1 ⁄
2
-inch thick 1 ⁄
3
cup raw long grain rice
1 ⁄
3
cup chopped onion 1 ⁄
2
teaspoon chili powder
1 ⁄
4
cup chopped green bell pepper 1 can (14 1 ⁄
2
-ounces) whole tomatoes
Set skillet temperature to 350°F/180°C. Add chops and cook on first side 5
minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder
and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30
minutes, stirring occasionally.
CHICKEN CACCIATORE
2 tablespoons vegetable oil 1 ⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1 ⁄
3
cup chopped onion 1 bay leaf
1 clove garlic, minced 1 teaspoon Italian seasoning
1 can (14 1 ⁄
2
-ounces) peeled, diced tomatoes Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
Set skillet temperature to 350°F/180°C. Add oil. Arrange chicken pieces, skin side-
down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to ”WARM”. Add remaining ingredi-
ents, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked.
Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over
spaghetti or other pasta.
RECIPES
-F13-
RECETTES
CÔTELETTESDE PORCAU RIZ
2à 4cô tele ttes dem ilie ud elo nge , 75 mL der izà lon gg rain s
d’en viro n1 ,3 cm d’ép aiss eur 2m Ld ’as sais onn em ent au chil e
75 mL d’oi gno nh ach é 1b oîte (42 0m L)d eto mate sen tièr es
50 mL dep oivr on vert hac hé
Rég lez la poê le à1 80 °C/ 350 °F. Fait esc uire les côt elet tes 5m inu tes sur la pre mièr e
fac e, tou rne z-le s pui s ajo ute z l’o ign on et le poi vro n. Fai tes alo rs cui re
2m inu tes en rem uan tle slé gum esd ete mps àa utre .R édu ise zla tem pér atu re de la
poê le à8 0° C/1 75 °F. Inc orp ore zle riz, l’a ssa iso nne men ta uc hile etl es tom ate s;
méla nge zb ien les lég um es. Cou vre zla poê le etf aite sm ito nne rd e2 5à 30 min ute s,
en rem uan td ete mps àa utre .
POULETCACCIA TORE
30 mL d’hu ile vég étal e 1b oîte (12 5m L)d etr anc hes de
3-4 mor cea uxd ep oule t(c uiss es, pilo ns, poit rine s) cha mpig non s,é gou ttée
75 mL d’oi gno nh ach é 1fe uille del aur ier
1g ous sed ’ail ,ém inc ée 5m Ld ’as sais onn em ent àl’i tali enn e
1b oîte (42 0m L)d eto mate sép luc hée s,e nd és Sel etp oivr en oir mou lu, au goû t
75 mL dep oivr on vert hac hé Spa ghe ttis ou pâte sal im enta ires cuit s,c hau ds
Rég lez la poê le à1 80 °C/ 350 °F. Ver sez -y l’h uile .M ette zle pou let dan sla poê le, la
pea uc ont re la sur fac ed ec uiss on. Fait esc uire la pre mièr efa ce du pou let pou rb ien
la dor er, env iro n5 min ute s.T our nez le pou let .A jou tez -yl ’oi gno ne tl’ ail. Fait esc uire
3m inu tes –l’ oig non doi tê tre cui tm ais san sa voi rp ris de cou leu r.R édu ise zla
tem pér atu re de la poê le àW ARM .A jou tez les ing réd ien tsr esta nts, sau fle ssp agh et-
tis. Cou vre zp uis fait esm ijo ter de 30 à4 0m inu tes ,ju squ ’à ce que le pou let soi tc uit
àp oin t.R em uez la sau ce etn app ez- en le pou let de tem psà aut re. Ser vez le pou let
etl asa uce sur les pât esa lim ent aire s.