Chicken Cacciatore; Latin Shredded Chicken - Cuisinart Stack5 GR-M3CB Series Instructions Manual

Chicken Cacciatore

A warming dish for the cooler weather.
Makes 4 to 8 servings
8 boneless, skinless chicken thighs
1¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground black
pepper
2 teaspoons olive oil
1 medium onion, halved and sliced
3 large garlic cloves, sliced
1 bell pepper, cut into ¼-inch strips
and then the strips cut in ½,
yielding ¼ x 2-inch strips
8 ounces baby bella mushrooms,
sliced
6 3-inch sprigs oregano
6 3-inch sprigs thyme
1 teaspoon sherry vinegar
1 can (15.5 ounces) diced tomatoes
1. Season the chicken on both sides with 1
teaspoon of salt and the pepper.
2. Assemble the Cuisinart
baking pan and select 400°F. Add the oil to
the pan.
3. Once the oil is hot, add the chicken to the
pan. Brown well, about 15 minutes per side.
Remove and reserve.
4. Add the sliced onion, garlic, pepper and
mushrooms with the remaining
¼ teaspoon of salt and sprigs of herbs.
Cook until slightly browned and softened,
about 15 minutes.
5. Add the vinegar and can of diced tomatoes.
Once the liquid comes to a simmer, add the
chicken back to the pan, cover and turn to
250°F for about 1 hour. Chicken will be fork
tender when finished.
6. Taste and adjust seasoning according to
preference. Serve immediately.
Nutritional information per serving (based on 8 servings):
Calories 266 (47% from fat) • carb. 7g
pro. 29g • fat 14g • sat. fat 3g • chol. 147mg
sod. 865mg • calc. 33mg • fiber 2g
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Latin Shredded Chicken

This multipurpose chicken makes the perfect
filling for tacos or enchiladas and is also
delicious as a salad or grain bowl topper.
Makes 10 servings
2 pounds boneless, skinless
chicken thighs
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 medium onion
2 crushed garlic cloves
1 jalapeño pepper, halved and
seeded
2 sprigs cilantro
1 cup water
½ lime
1. Assemble the Cuisinart
baking pan.
2. Prepare the chicken by seasoning with
the chili powder, cumin and salt. Put into
the baking pan with one onion, cut into
quarters, 2 crushed garlic cloves, a halved
and seeded jalapeño, the cilantro sprigs
and cup of water. Cover and select 400°F.
3. When the liquid comes to a boil, about 7
to 8 minutes, reduce the heat to 200°F.
Continue to cook until chicken is tender,
about 50 minutes.
4. Remove chicken and shred with fork or
fingers, once cool enough to handle.
Squeeze with lime. Taste and adjust
seasoning according to preference.
Nutritional information per serving (based on 10 servings):
Calories 145 (29% from fat) • carb. 2g
pro. 23g • fat 5g • sat. fat 1g • chol. 94mg
sod. 372mg •calc. • 22mg • fiber 1g
15
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