Chicken Cacciatore - Oster CKSTSK16-IECO Series User Manual

RECIPES
Pork Chops with Spanish Rice
2 to 4 center cut pork chops,
about 1 ⁄ -inch thick
2
1 ⁄ cup onion, chopped
3
1 ⁄ cup green bell pepper, chopped
4
Set skillet temperature to 350° F. 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
3 to 4 pieces chicken
(thighs, legs or halved breasts)
1 ⁄ cup onion, chopped
3
1 bay leaf
1 clove garlic, minced
1 can (14 1 ⁄ ounces) peeled,
2
diced tomatoes
Set skillet temperature to 350° F. 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 ingredients, 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.
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1 ⁄ cup raw long grain rice
3
1 ⁄ teaspoon chili powder
2
1 can (14 1 ⁄ ounces) whole
2
tomatoes
1 ⁄ cup green bell pepper, chopped
3
1 can (4 ounces) sliced
mushrooms, drained
1 teaspoon Italian seasoning
Salt and ground black
pepper to taste
Hot cooked spaghetti
or other pasta
Cheese and Bacon Potatoes
6 slices bacon
4 large potatoes, thinly sliced
with skins on
1 can (4 ounces) green
chilies, chopped
Place bacon in cold skillet. Set skillet temperature to 350° F. Fry
bacon until crisp, remove and drain. Carefully remove grease,
reserving 2 tablespoons bacon grease in skillet. Add potatoes to
skillet; cover and cook 10 minutes. Turn potatoes and cook an
additional 5 minutes. Crumble bacon and combine with green
chilies and onion. Sprinkle over potatoes. Top with cheese; cover
and cook 5 more minutes.
Pasta with Peppers and Chicken
1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless
chicken breast, cut into
1 ⁄ inch x 2 inch strips
2
1 cup red, green or yellow
bell pepper (or combination), sliced
1 ⁄ teaspoon basil
2
Set skillet temperature to 350° F. Add garlic and oil and sauté 2
minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and
allow to cook additional 2 minutes or until vegetables are crisp
tender and chicken is done. Reduce temperature to 250° F. Blend
seasonings and cornstarch into chicken broth, stirring until well
blended. Pour broth mixture into skillet. Heat, stirring gently, 1
minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
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1 ⁄ cup onion, finely chopped
4
1 1 ⁄ cup (6 ounces) cheddar cheese,
2
shredded
Pinch ground red pepper
Salt and ground black
pepper to taste
1 1 ⁄ teaspoons cornstarch
2
3 ⁄ cup chicken broth
4
4 ounces linguine or fettuccine,
cooked and drained
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