Main Courses; Poultry; Mediterranean Memories; Three Bean Turkey Chili - Rival Crock-Pot Smart-Set SCVC600SS-CN Manuel Du Propriétaire

Main Courses

Poultry:

Mediterranean Memories

Non-stick cooking spray
1 bulb fennel (about 1-1 pounds), trimmed, quartered, and sliced; reserve some
1 /
4
'fennel fronds' for garnish, if desired
1 large onion, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt - divided usage
1 teaspoon coarsely ground black pepper - divided usage
8 boneless, skinless chicken thighs, all visible fat removed (about 1
2 14-ounce cans chicken broth
1 cup orzo
1 6-ounce bag of baby spinach (about 4 cups)
cup coarsely shredded Asiago cheese
1 /
3
1. Lightly spray stoneware with cooking spray. Place fennel, onion, carrot, and
garlic in stoneware; stir in about half of the salt and pepper; spread mixture
evenly over bottom of stoneware.
2. With kitchen shears or knife, cut each chicken thigh into 4-6 pieces. Season
chicken chunks with remaining salt and pepper. Place chicken atop fennel/
onion mixture. Pour chicken broth over top.
3. Cover; cook on High for 1 hour and then on Low for 2 hours.
4. Stir in orzo; cover and cook on Low for 1
and chicken are tender; if necessary cook about 30 minutes longer.
5. Place spinach atop chicken/orzo mixture; do not stir. Cover and continue to
cook on Low for 10 to 15 minutes. Turn off heat. Stir spinach into chicken/
orzo mixture. If desired, garnish with some of the reserved feathery fennel
fronds. Top each serving with Asiago cheese.
Serves 6-8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 37-38 SCVC600SS-CN.idd.indd 37-38
pounds)
1 /
3
hours more. Check to see if orzo
1 /
2
This recipe is ideal for using
E34 the Dual Cycle Mode.
Refer to pg. 10 for instructions.

Three Bean Turkey Chili

Olive oil
1 pound ground turkey
1 small onion, chopped
1 28-ounce can diced tomatoes, undrained
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 4-ounce can chopped mild green chilies
1-2 tablespoons chili powder
1. Cook turkey and onion in medium skillet coated with olive oil over medium-
high heat, stirring to break up meat, until turkey is no longer pink.
2. Drain; place turkey mixture into the stoneware.
3. Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder; mix
well.
4. Cover; cook on Low for 6-8 hours or on High for 5-7 hours.
Serves 6-8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E35
Refer to pg. 10 for instructions.
8/22/06 4:57:05 PM 8/22/06 4:57:05 PM