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1. Coloque la cebolla en rodajas en la olla de cocción lenta Crock-Pot® y cúbrala con el pollo.
2. Coloque en un cuenco el tomate, la sal, la pimienta, el ajo y el vino blanco y remuévalos bien. Viértalo sobre el pollo.
3. Tape y cocine a temperatura Baja durante 6 horas o a temperatura Alta durante 4 horas, o bien hasta que el pollo esté
tierno.
4. Añada y remueva las alcaparras, las aceitunas y las hierbas justo antes de servir.
5. Sírvalo sobre pasta cocinada.
6. Nota: Cocinar pollo con hueso en lugar de sin hueso aumenta el tiempo de cocción aproximadamente entre 30
minutos y una hora.
CHILI para 3–4 personas
1 cebolla grande picada
2-3 dientes de ajo picados
1 pimiento verde picado
500 g de ternera picada
400 g de judías pintas de lata escurridas
200 g de tomate picado de lata
1 pimiento chile (opcional) sin semillas y picado
7-8 g de puré de tomate
2,5 g de pimienta cayena
100 ml de caldo de ternera
1. Añada todos los ingredientes a la olla de cocción lenta Crock-Pot®.
2. Tape y cocine a temperatura Baja durante 8-9 horas o a temperatura Alta durante 4 horas.
POT ROAST para 3–5 personas
800 g - 1 kg de paleta de ternera
1½ cebollas en rodajas
Harina
1 tallo de apio troceado
Sal marina y pimienta
120 g de champiñones troceados
1½ zanahorias troceadas
120 ml de caldo de ternera o vino
1½ patatas peladas y cortadas en cuatro trozos
1. Reboce la ternera en harina condimentada con sal y pimienta. Selle la carne en una sartén en la cocina normal
(opcional).
2. Coloque las verduras, salvo los champiñones, en la olla de cocción lenta Crock-Pot®. Añada la carne y esparza por
encima los champiñones. Vierta el líquido.
3. Tape y cocine a temperatura Baja durante 10 horas o a temperatura Alta durante 6 horas, o bien hasta que esté tierna
la carne.
ESTOFADO DE TERNERA para 3–4 personas
500 - 600 g de paleta de ternera cortada en dados
Harina
Sal marina y pimienta
350 ml de caldo de ternera
7,5 ml de salsa Worcestershire
1½ dientes de ajo picados
1 hoja de laurel
3 tomates pequeños pelados y cortados en cuatro trozos
1-1½ cebollas picadas
1½ tallo de apio troceado
31


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