Chicken and corn country stew recipe
The perfect dish for the whole family to enjoy at the weekend, this chicken and corn stew recipe. Thanks to the Küken TOUCH 9000 food processor you can easily prepare it step by step.
This recipe originates from the south of the United States, it was created as a kitchen to use the meat left over from barbecues.
So taking this idea we can take advantage of the meat that we have left over from other preparations and incorporate it into our stew instead of the chicken.
The red lentil is a variety that has no skin, this fact makes it more digestive, ideal for people with digestive problems and that it is difficult to digest legumes.
We can choose sweet or spicy paprika, depending on our tastes.
We mount the blade accessory on our Küken robot.
Add 200 g of onion, 200 g of tomato, 100 g of green pepper and 100 g of red pepper, in medium pieces, and three peeled cloves of garlic.
Chop 25 seconds at speed 5.
We replace the blade accessory with the extraction accessory.
Add 45 ml of olive oil, the small spoonful of paprika and salt and pepper to taste.
Cook for 15 minutes at 120 ºC and speed 1.
Add the chicken in medium pieces and without the skin.
Cook for 15 minutes at 120 ºC and speed 1.
Add 100 g red lentils, 200 g peeled and sliced carrots and 500 ml chicken stock.
Cook for 10 minutes at 120 ºC and speed 1.
Taste and rectify the salt if necessary.
Add 100 g of round rice and the 2 ears of corn cut into 4 pieces.
Cook for 15 minutes at 100 ºC and speed 1.
OUR PEASANT CHICKEN AND CORN STEW IS READY!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 200 g of onion, 200 g of tomato, 100 g of green pepper and 100 g of red pepper, in medium pieces, and three peeled cloves of garlic.
Chop 25 seconds at speed 5.
We replace the blade accessory with the extraction accessory.
Add 45 ml of olive oil, the small spoonful of paprika and salt and pepper to taste.
Cook for 15 minutes at 120 ºC and speed 1.
Add the chicken in medium pieces and without the skin.
Cook for 15 minutes at 120 ºC and speed 1.
Add 100 g red lentils, 200 g peeled and sliced carrots and 500 ml chicken stock.
Cook for 10 minutes at 120 ºC and speed 1.
Taste and rectify the salt if necessary.
Add 100 g of round rice and the 2 ears of corn cut into 4 pieces.
Cook for 15 minutes at 100 ºC and speed 1.
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