Crockpot Anachaw Chicken is the perfect takeaway fake and practically cooks.
Tender pieces of chicken are slow in a salted sauce with peppers, carrots and crispy anacardi served on white rice.
- Taste: Chicken and vegetables anacardi walnuts in a coating in a Savory sauce.
- Skill level: Let the Crockpot does all the job. As soon as Prepare, cook and serve.
- Budget tip: In this recipe, residual or turrosto chicken can be used.
- Swap: Use the tofu instead of chicken for a vegetarian dish.
- TIME TIME SAVING: Use frozen cooked chicken strips and precluded vegetables from the product section.
What’s in the Anacardi chicken?
- Chicken: Baded and leather -free chicken legs are more keeping in the slow pot, but breasts also work.
- Vegetables: Peppers and carrots add color and flavor to slow down the anacardi chicken. Feel free to add extra vegetables.
- Nuts: The anacardi add butter flavor and crunch to the anacardi chicken.
- Sauce: This sauce is made with basic ingredients of the pantry. Find the Hoisin sauce in almost all grocery stores or Take it here online.
Variations
- If the walnut allergies are a problem, exchanges with water chestnuts for a little crunch and add toasted sesame oil for a hazelnut flavor.
- Add a little heat with some sections of Sriracha, crunchy chilli or chilli pepper.
- Fuck of small broccoli, courgettes, corn for children, celery, mushrooms, onions, Edamame and Peas Snap will lengthen this recipe for Anacardi chicken.
Conservation
Keep the Anacardi Crockpot chicken in an airtight container in the refrigerator for a maximum of 3 days. Heat the portions in the microwave.
Freeze portions in bags per freezer for a maximum of 4 months. Thaw during the night in the refrigerator before heating.
Tasty homemade takeaway dishes
Have you prepared this chicken of Anacardi Crockpot? Leave a comment and an evaluation below.
Chicken Anacardi Crockpot
This tasty chicken of Anacardi Crockpot is easy to prepare at home.
Prevent the screen from becoming dark
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Cut any fat from the chicken legs and cut into 1 -inch pieces. Place the chicken on the bottom of a 4 -liter slow cooking pot and cover the pepper and carrots.
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In a small bowl, mix broth, Hoisin sauce, soy sauce, brown sugar, garlic and ginger. Pour the sauce over the vegetables and cook low for 3-4 hours or until the chicken is cooked and the vegetables are tender.
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Beat the corn starch with 2 ½ tablespoons of water and mix in the slow pot together with the anacardi. Turn over, cover and cook another 20 minutes or until it thickens.
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Serve on rice.
Serve on rice, noodles or as compresses for an easy meal.
Service: 0.75cup | Calories: 326 | Carbohydrates: 20G | Protein: 27G | Fat: 16G | Saturated fat: 3G | Polynsaturo fat: 3G | Monolysatuine fat: 8G | Trans fat: 0.02G | Cholesterol: 108mg | Sodium: 842mg | Potassium: 559mg | Fiber: 2G | Sugar: 7G | Vitamin A: 4213Iu | Vitamin C: 27mg | Soccer: 37mg | Iron: 3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main dish, slow cooking
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