慢炖锅番茄香肠豆子炖鸡

Ingredients

  • 1汤匙(15毫升)橄榄油
  • 2个大的红萝卜,去皮,切碎
  • 2把芹菜,切片
  • 2个蒜瓣,剁碎
  • 1个大洋葱,切碎
  • 1/2杯(118毫升)中筋面粉
  • 4杯(950毫升)鸡高汤
  • 2至2 1/4磅(900至1020克)去骨去皮鸡腿肉
  • 1磅(450克)熏香肠,切片
  • 1罐(14.5盎司/410毫升)大北方豆,洗净沥干
  • 1罐(14盎司/400毫升)切丁的番茄
  • 1茶匙(5毫升)干牛至
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)黑胡椒粉
  • 1杯(237毫升)切碎的甘蓝

Directions

  1. 向可在炉火上使用的慢炖锅内胆内倒入食用油,在炉火上以中高火加热。加入胡萝卜、芹菜、洋葱和大蒜。烹饪大约4分钟,到洋葱熟。
  2. 加入面粉与胡萝卜混合料充分搅拌。慢慢倒入汤,煮到混合料变稠。
  3. 加入鸡肉、香肠、大北方豆、番茄、牛至、盐和黑胡椒粉。煮沸。
  4. 将内胆放入慢炖锅底座上,盖上盖子。以高档慢炖3至3 1/2小时,或以低档慢炖6至7小时。
  5. 加入甘蓝,再煮20至30分钟。食用时,用两个餐叉,将鸡肉撕成块。 

份量:8〜10

测试厨房小贴士:

  • 如果慢炖锅内胆是陶瓷制品,那么步骤1-3,请使用荷兰锅代替,在中高火上加热。将食材转到慢炖锅内胆进行步骤4,按照食谱说明进行慢炖。

RECIPE TAGS

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