慢炖锅 - 炸子鸡

慢炖锅 - 炸子鸡

Ingredients

  • 1罐(28盎司/800毫升)切丁的番茄
  • 1罐(6盎司/170毫升)番茄酱
  • 1个中等大小的洋葱,切碎
  • 1个中等大小的青椒,切碎
  • 2个蒜瓣,剁碎
  • 1汤匙(15毫升)意大利调味料
  • 1 1/2茶匙(7.5毫升)盐
  • 1茶匙(5毫升)黑胡椒粉
  • 1包(8盎司/230克)切片的蘑菇
  • 8个鸡腿或鸡小腿,去皮
  • 1磅(450克)意大利细面
  • 帕尔玛干酪,切丝
  • 西芹,切碎

Directions

  1. 在慢炖锅内胆中,混合切丁的番茄、番茄酱、洋葱、青椒、大蒜、意大利调味料、盐和黑胡椒粉。
  2. 添加切片的蘑菇和鸡肉块。搅拌,使鸡肉上沾满调料。
  3. 盖上慢炖锅盖子,并以高档慢炖3至4小时,或以低档慢炖6至7小时。
  4. 食用时,添加到意大利细面上。可用切丝的帕尔玛干酪和切碎西芹作为配菜。

份量:8-10 

RECIPE TAGS

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