Cuisinart PSC-650 Manuel d'utilisateur télécharger pdf (Page 29)

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StewS & chiliS

White Chili with Chicken

1 pound white beans

cooking spray

1 tablespoon good quality olive oil

2 cups chopped onions

1 tablespoon chopped garlic

5 cups low-sodium chicken stock

1½ pounds chicken breast meat,

cut into 1-inch cubes

¾ cup prepared salsa verde

(from a jar)

2 teaspoons ground cumin

1½ teaspoons oregano

1 teaspoon coriander

1 teaspoon kosher salt

1 teaspoon freshly ground

white pepper

2 jalapeño peppers, cored, seeded

and minced (optional)

2 cup cut white or yellow corn,

(thawed if frozen)

8 lime wedges

Makes 13 cups

Pick over beans and discard any stones or bits of dirt. Soak beans overnight

(8 hours) in water to cover by 3 inches. Drain and rinse. Lightly coat the interior

of the ceramic pot of the Cuisinart

Slow Cooker with cooking spray. Heat oil in

a Cuisinart

10-inch skillet over medium heat. Add onions and garlic. Cook until

onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken

in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños.

Cover and press the on/off button to turn the unit on. Set time to 3 hours and press

High. Once time elapses, reset time to 4 hours and press Simmer; slow cooker will

automatically switch to Warm again when cooking time has elapsed. One half hour

before serving, turn heat to High; stir in corn. Serve with wedge of lime.

Hint: Sliced or diced avocado makes a good garnish for White Chicken Chili.

Nutritional information per serving (1 cup):

Calories 390 (13% from fat) • carb. 45g • pro. 40g • fat 5g • sat. fat 1g

• chol. 65mg • sod. 570 mg • calc. 145mg • ﬁber 15g

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Cuisinart PSC-650 Manuel d'utilisateur Page 29