慢炖锅鸡肉玉米饼饺子

慢炖锅鸡肉玉米饼饺子

Ingredients

  • 1个中等大小的甜洋葱,切碎
  • 3个大红萝卜,切片
  • 2节芹菜,切片
  • 4棵百里香
  • 1 3/4磅(800克)去骨去皮的鸡胸肉
  • 1/2茶匙(2.5毫升)盐
  • 1/2茶匙(2.5毫升)新鲜的黑胡椒粉
  • 1/4茶匙(1.2毫升)家禽调味粉
  • 2罐(每罐10.75盎司/300毫升)罐浓缩奶油鸡肉汤
  • 2罐(每罐14.5盎司/410毫升)罐鸡高汤
  • 1包(6盎司/170克)玉米饼混合料
  • 1/2杯(118毫升)切丝的切达奶酪
  • 1汤匙(15毫升)剁碎的青辣椒
  • 1/3杯(79毫升)水

Directions

  1. 把洋葱、红萝卜和芹菜放入慢炖锅内胆中。上面盖上的百里香。
  2. 冲洗鸡,轻轻拍干。在鸡肉的两侧上撒上盐、辣椒和家禽调味粉。把蔬菜放入内胆中。
  3. 在一个大碗中混合汤料;然后倒到内胆中的鸡肉和蔬菜上。
  4. 盖上盖子,并以高档慢炖4小时,或以低档慢炖7小时。
  5. 去除百里香茎。取出鸡肉,并用餐叉划成丝。然后再放入内胆,盖上盖子,等待准备水饺。
  6. 在一个个中等大小碗中,混合玉米饼粉、奶酪、青辣椒和1/3杯(79毫升)的水。把几汤匙生面团放入混合料中。盖上盖子,并以高档慢炖30至35分钟以上,或直到饺子被煮熟。
  7. 用勺子把水饺捞出到碗中。根据口味,可在上面撒些切达奶酪。

份量:6

  • 切达奶酪和青辣椒玉米面包粉水饺放在奶油鸡肉和蔬菜的上面。您会意外发现这是一道可口的食物。使用浓汤和玉米面包粉,准备起来很容易。更多慢炖锅水饺的信息,请阅读我们的Everyday Good Thinking(每天好主意)博客。

RECIPE TAGS

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