Aug. 25th, 2013

killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose
Because the internet is my brain at the best of times:

Accessibility notes: 

Ability to use scissors to cut the chicken; ability to cut vegetables if you don't have precut pepper/onion/squash. Personally, it is worth it to me to pay a little more for precut at my local store, but I am fully aware that that's a privilege a lot of people don't have.


*Two very large frozen chicken breasts
*One small red pepper, cut into pieces
*Precut red onion, ~1 cup
*Sliced canned potatoes
*Precut butternut squash, ~1 cup or so
*Baby carrots, about half a 9 oz bag
*~Two tablespoons of minced garlic
*~1/3 to 1/2 cup orange juice
*Between 1 and 2 teaspoons of sumac, smoked paprika, and tumeric
*Chicken stock and chicken bouillon and water, ~2 cups or so between the lot of 'em

Because I have a Circus, this all went into the Circus for Poultry setting, 15 minutes; once it was done, I vented it, took scissors to the chicken and cut into pieces, grabbed about 1/2 cup of liquid, blended 1/4 cup cornstarch in it, added a 1/4 cup or so of almond milk, and then added it back to the Circus, where it thickened for the next 6 minutes.

Presto, dinner.

If you do not have a Circus, this would work well in a crockpot; the original recipe seemed to think it would take about 6 hours on low. Speaking from the experience of our crockpot, I'd guess this would be done in about 4 to 5 hours tops on low, and more likely by hour 3.

But I can cook something for six hours on keep warm and have it be totally done, so.


cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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