Chicken & Quinoa - Southwestern Style; Chicken Curry - Fagor express User Manual

CHICKEN & QUINOA - SOUTHWESTERN STYLE
Serves 4
Ingredients:
1 pound of chicken breast trimmed and cut into 1-inch chunks
1 15 ounce can of cream style corn
1 15 ounce can of pinto beans rinsed and drained
1 15 ounce can of diced tomatoes
1 teaspoon dried oregano
2 tablespoons dehydrated onion
1 teaspoon garlic powder
2 teaspoons chili powder
1 cup uncooked quinoa
½ cup fresh cilantro
juice of one fresh lime
Directions:
1. Place the first 8 ingredients of the recipe into the cooker and cover. Set cooker
to LOW slow cooker setting and cook for 4 ½ hours.
2. Add the quinoa after 4 hours and close the lid. It will soak up the remaining
liquid during the final 30 minutes of cooking. Mix in the cilantro and lime juice
and serve.

CHICKEN CURRY

Serves 6
Ingredients:
3 pounds boneless skinless chicken thighs
2 medium onions, halved and thinly sliced
16 thin slices peeled fresh ginger (1 oz.)
8 garlic cloves, thinly sliced
4 tablespoons curry powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons coarse salt
2 cups (or 1 can) unsweetened light-coconut milk
2 cups frozen peas
¼ cup chopped cilantro
Directions:
1. Place first eight ingredients (chicken through salt) into the cooker. Cover cook
on HIGH slow cooker setting for 1 hour.
2. Stir in coconut milk and peas; cover and cook on LOW 5 hours. Shred the
chicken using two forks. Add ¼ cup chopped cilantro stir and serve.
Slow Cooker Express Manual.indd Sec2:72 Slow Cooker Express Manual.indd Sec2:72
72
12/20/12 10:04 PM 12/20/12 10:04 PM