慢炖锅什锦饭

慢炖锅什锦饭

Ingredients

  • 1 1/2磅(680克)去骨去皮鸡腿肉,切成1英寸(2.5厘米)大小
  • 1磅(450克)熏猪肉香肠,切片1/4英寸(0.6厘米)厚
  • 1罐(28盎司/800毫升)番茄浆
  • 1个中等大小的洋葱,切碎
  • 1个中等大小的青椒,切碎
  • 1杯(237毫升)切片的芹菜
  • 3个蒜瓣,剁碎
  • 3片月桂叶
  • 1杯(237毫升)鸡高汤
  • 1/2杯(118毫升)干白葡萄酒
  • 2茶匙(10毫升)克里奥调味料
  • 2茶匙(10毫升)干牛至
  • 1茶匙(5毫升)盐
  • 1 1/2磅(680克)生虾,去皮去肠线
  • 2杯(473毫升)速食米饭

Directions

  1. 除了生虾和米饭外,将所有食材放入慢炖锅混合。搅拌均匀。
  2. 盖上慢炖锅盖子,并以高档慢炖3 1/2至4小时,或以低档慢炖5 1/2至6小时。
  3. 加入虾和米饭,搅拌。
  4. 盖上盖子,并再慢炖15分钟直到虾熟透,米饭炖熟。
份量:10-12

RECIPE TAGS

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