Question

proceso en voz pasiva recetas

Answer 1

INGREDIENTS 

1 tablespoon oil 
4 chicken drumsticks (about 1 pound) 
1 onion, chopped 
1/2 medium green bell pepper, chopped 
1/2 medium red bell pepper, chopped 
1 package (about 4 ounces) Spanish rice mix 
1 can (14-1/2 ounces) diced tomatoes, undrained 
1‑1/4 cups chicken broth 

PREPARATION: 

Heat oil in medium skillet over high heat. 

Add chicken; cook 5 minutes or until lightly browned on all sides. 

Add onion and bell peppers; cook and stir 2 minutes. 

Stir in rice mix, tomatoes with juice and broth. 

Bring to a boil. Cover and simmer over low heat 15 minutes or until rice is tender and liquid is absorbed. 

Remove from heat and let stand, covered, 5 minutes.Mariana Dadamo · hace 4 años  Slow Cooker Sweet Chicken Chili 

Ingredients 

* 6 skinless, boneless chicken breast halves 
* 1 (15 ounce) can dark red kidney beans, undrained 
* 1 (15 ounce) can pinto beans, undrained 
* 1 (15 ounce) can black beans, undrained 
* 2 onions, cut into chunks 
* 1 green bell pepper, coarsely chopped 
* 1 (6 ounce) can tomato paste 
* 1/3 cup brown sugar 
* 2 tablespoons seasoned rice vinegar 
* 1 tablespoon Asian chili black bean sauce 
* 1/2 teaspoon sea salt 
* 1/2 cup shredded Cheddar cheese 

Directions 

1. The chicken breasts are placed into a slow cooker, and the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt are poured in. All ingredients are stirred to combine, and the cooker is set to High. It is cooked for 1 hour; it is stirred again, and the cooker is set to Low. It is cooked for 4 more hours. 

2. The chicken breasts are removed and shredded with 2 forks, and the shredded chicken is stirred back into the chili. The top of the chili is sprinkled with Cheddar cheese, and it is serve.