Aroma ARC-790SD-1NG - Manual (Page 20)

18
1½ cups long grain rice
3 cups low-sodium chicken broth
1 4-ounce can diced green chiles
1 small white onion, diced
1 lb. boneless, skinless chicken breasts, cut into ½-inch
pieces
1 tsp. salt
¼ tsp. cayenne pepper
6 flour tortilla wraps
1 cup lowfat sour cream
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh chives, chopped
1 cup Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner cooking pot. Stir with
a long handled plastic spoon. Add the onion, chicken meat, salt and
cayenne pepper. Press the POWER button to turn on the rice cooker.
Cover with tempered glass lid and press the WHITE RICE button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper
towel and place them in the stainless steel steam tray. Combine the sour
cream, cilantro and chives in a small bowl. After the rice has cooked for
25 minutes, open the tempered glass lid, keeping hands and face away
to avoid steam burns, and use oven mitts to place the tortilla-filled
stainless steel steam tray into the rice cooker. Cook for an additional 5
minutes. Using oven mitts, remove the stainless steel steam tray and
check the chicken with the tip of a knife to determine that the chicken is
cooked through and no pink remains. Add the sour cream mixture to the
rice, carefully replace the stainless steel steam tray with the tortillas and
steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the cheese over all and wrap. Serves 4.
Monterrey Green Chile Chicken Wraps
1½tazas arrozde granolargo
3tazas consoméde pollobajo ensodio
114gramos chilesverdes encubos delata
1 pequeñacebolla blanca,picada encubos
0,45kg pechugasde pollosin huesoy sinpiel,
cortadas enpiezas de1,27cm
1cucharadita sal
¼cucharadita pimientade Cayena
6 rollitosde tortillade harina
1taza cremaagria bajaen grasa
2cucharadas cilantrofresco, picado
1cucharada cebollinesfrescos, picados
1taza quesoMonter eyJack, desmenuzado
Colocarel arroz,el consoméde polloy loschiles enla ollainterior.
Removercon uncucharón deplástico conmango largo.Agregar la
cebolla,el pollo,la saly lapimienta deCayena. Prendala arrocera
presionandoel botónde Poder.Cubrir ypresionar elbotón deWHITE
RICE.
Mientrasel polloy elarro zse cocinan,enrollar holgadamentelas cuatro
tornillasen unatoalla depapel ycolocarlas enla charola devapor.
Combinarla cremaagria, elcilantro ylos cebollinesen untazón chico.
Despuésde queel arrozse hayacocinado por25 minutos,abrir latapa,
conservandolas manosy lacara lejospara evitarquemaduras porel
vapor,y usarguantes térmicos paracolocar lacharola devapor rellena
detortillas enla arrocera.Vaporice por5 minutosmás. Utilizando
guantestérmicos, sacarla charolade vapory revisarel pollocon la
puntade uncuchillo paradeterminar queel polloestá completamente
cocidoy nohay porcionescolor rosa.Agregar lamezcla decrema
agriaal arroz,volver acolocar lacharola devapor conlas tortillasy
vaporizarpor otros3 minutos.
Cuandose hayaterminado, colocarel pollocon chileverde estilo
Monterreyde maneraequitativa enlas tortillas.Colocar unacapa de
quesoJack encimay enrollar. Rinde4 porciones.
Rollitosde pollocon chileverde estiloMonterrey
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RECIPES
RECETAS