慢炖锅鸡肉香肠

慢炖锅鸡肉香肠

Ingredients

  • 1包(6盎司/450克)熏香肠,切片
  • 2磅(900克)去骨去皮鸡腿肉
  • 2茶匙(10毫升)盐,分开
  • 1/2茶匙(2.5毫升)辣椒,分开
  • 1个大的甜洋葱,切碎
  • 6个大红萝卜,去皮切片
  • 6个蒜瓣,剁碎
  • 1罐(14.5盎司/410毫升)切丁的番茄
  • 4罐(每罐15.5盎司/440毫升)白豆,洗净沥干
  • 1杯(237毫升)鸡高汤
  • 3枝新鲜的百里香
  • 1/2茶匙(2.5毫升)红辣椒粉
  • 百里香

Directions

  1. 在一个大的平底煎锅以中火加热,烹饪火腿,并不断搅拌约8分钟,或直到变成褐色。铲出香肠,淋油后放入到一个纸制餐碗中。放置一旁备用。
  2. 在鸡肉上撒1茶匙盐和1/4茶匙(1.2毫升)辣椒。
  3. 在平底煎锅中以中高火煎炸带油料的鸡肉4分钟,并翻一次面。
  4. 铲出鸡肉,放置在一旁。
  5. 在平底煎锅中以中高火烹饪洋葱和红萝3分钟。添加剩余的盐,并拌入大蒜,烹饪1分钟以上。拌入番茄。
  6. 停止加热,拌入云豆、汤料、煎好的香肠、百里香和剩余的1/4茶匙(1.2毫升)辣椒。在上面放入鸡肉,并撒些红辣椒粉。把混合料添加到内胆中。
  7. 盖上盖子,并以高档慢炖4小时,或以低档慢炖8小时。
  8. 挑出百里香。根据口味,可用餐叉把鸡肉划成丝,然后放回内胆中。在上面撒些百里香。

份量:6-8

测试厨房小贴士:

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。煎成褐色或嫩煎后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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