Recipes - Bella 5Qt. Programmable Slow Cooker Instruction Manual

Recipes

Slow-Cooked Sweet & Spicy Asian Chicken
with Orange Scallion Rice
This light and refreshing citrus rice pairs well with the spicy chicken. Top the rice with fresh bean
sprouts and sauce. Serve alongside stir-fried snow pea pods or green beans.
Cook: 4:00 – 5:00 LOW
Serves 4 – 6
• 1 (3-4 lb.) whole chicken
or bone-in chicken pieces of your choice
• Kosher salt
• pepper, fresh ground
Sweet & Spicy Sauce:
• 1 cup agave nectar
• 1/2 cup soy sauce
• 1 cup diced onion
• 1/3 cup ketchup
• 2 tablespoons tomato paste
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
1. In a medium bowl, combine agave nectar, soy sauce, onion, ketchup, tomato paste, sesame oil,
garlic, ginger, carrots, orange juice and red chili paste. Mix well.
2. Remove skin and all visible fat from chicken. NOTE: Remove chicken skin and excess fat to avoid
a greasy sauce.
3. Lightly season chicken with salt and pepper. Spoon sauce into chicken cavity, and place the
whole chicken breast-side-down into the stoneware pot. Pour the remainder of the sauce over the
chicken. Close the lid.
4. Program the Slow Cooker for LOW; set the TIME for 4:00 hours or until chicken is cooked through
and tender.
5. Remove chicken to a serving plate and cover to keep warm.
6. Pour the sauce into a small saucepan. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of
water and stir into the sauce. Heat uncovered on stovetop until thickened, about 15 minutes.
7. While sauce is thickening, prepare the Orange Scallion Rice. Add orange zest from the sauce, plus
juice and zest from
1 additional orange, scallions, and salt to the steamed rice. Mix to combine.
8. Serve chicken with orange scallion rice. Spoon sauce generously over the top.
SO-311049 LINEA 5qt Slow Cooker IM.indd 9
• 3 carrots, grated
• 2 navel oranges, zested and juiced
(reserve zest for rice)
• 3 teaspoons sambal olek
(red chili paste), to taste
• 4 teaspoons cornstarch dissolved in
6 tablespoons cold water
Orange Scallion Rice:
• 4 – 5 cups steamed rice
• 1 navel orange, zested and juiced
• 3 scallions, chopped
• 1 tablespoon Kosher salt, or to taste
9
2013-10-28 9:57 AM