CHICKEN HOT POT RECIPE - FOOD.COM
Make and share this Chicken Hot Pot recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350*F or mark 4.
- Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
- Place the joints in a large caserole dish and add the potatoes.
- Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
- Pour over the chicken and potatoes.
- Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
- Remove the bayleaf and garnish with the parsley.
- Serve with carrots.
Nutrition Facts : Calories 500.1, FatContent 23.9, SaturatedFatContent 11.2, CholesterolContent 49.5, SodiumContent 492.5, CarbohydrateContent 60.8, FiberContent 7.2, SugarContent 13.9, ProteinContent 13
INSTANT POT® JAMAICAN OXTAIL STEW | ALLRECIPES
Caribbean stew with delicious and tender oxtail and beans. Cooked in the Instant Pot®.
Provided by Katie Woodford
Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
- Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
- Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.
Nutrition Facts : Calories 970.6 calories, CarbohydrateContent 44 g, CholesterolContent 312.1 mg, FatContent 47.3 g, FiberContent 7.9 g, ProteinContent 94.4 g, SaturatedFatContent 17.3 g, SodiumContent 3153.6 mg, SugarContent 18.3 g
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