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OPPSKRIFTER
STEKT KYLLING MED SITRON OG URTER 4 til 6 porsjoner
1,8–2,7kghelkylling
120 ml løk, hakket
1–2 ss smør
Saftenavénsitron
½ ts sjøsalt
2 ss frisk persille
½ ts tørket timian
⅓tspaprika
1. Legg løken i hulrommet i kyllingen, og gni inn skinnet med smør. Legg kyllingen i Crock-Pot®-
saktekokeren.
2. Kryst sitronsaft over kyllingen og strø på resten av krydderet og urtene. Legg på lokket og kok
påLowi8-10timerellerpåHighi4timer.
KYLLING CACCIATORE 4til8porsjoner
2–3 løk, i tynne skiver
0,9–1,8kgkylling(brystellerlår),skinnetfjernet
1 stk 794 g boks plommetomater, hakket
5 hvitløkfedd, finhakket
120 ml tørr hvitvin eller kraft
2 ss kapers
20 steinfrie Kalamata-oliven, grovhakket
1 bunt frisk persille eller basilikum, stilker fjernet og grovhakket
Sjøsalt og pepper
Kokt pasta
1. Legg skivet løk i Crock-Pot®-saktekokeren, og dekk den med kylling.
2. Rør sammen tomater, salt, pepper, hvitløk og hvitvin i en bolle. Hell blandingen over kyllingen.
3. Legg på lokket og kok på Low i 6 timer eller på High i 4 timer, eller til kyllingen er mør.
4. Rør i kapers, oliven og urter rett før servering.
5. Serveres over kokt pasta.
Merk: Hvis kyllingen kokes med bein i motsetning til beinløs, vil dette forlenge koketiden med ca. 30
minutter til 1 time.
CHILI CON CARNE 6til8porsjoner
2 store løk, hakket
5–6 hvitløkfedd, finhakket
2 stk grønn paprika, hakket
0,9–1,4 kg kjøttdeig, kokt og avrent
2 stk 400 g bokser røde, svarte eller hvite bønner, skylt og avrent
1 stk 400 g boks hakkede tomater
2 stk jalapeño-chilipepper, ta ut frøene og finhakk
1 ss spisskarve
1 ts cayennepepper
125 g kjøttkraft
1. Legg alle ingrediensene i Crock-Pot®-saktekokeren.
2. LeggpålokketogkokpåLowi8til9timerellerpåHighi4timer.
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