6-8 Boneless chicken breasts, defrosted
1 teaspoon poultry seasoning
2 Tablespoons vegetable oil
2 cups finely chopped onions
3 Tablespoons light brown sugar
1 16 oz. can diced tomatoes
3 Tablespoons cocoa powder
3 Tablespoons peanut butter
Add water to 11 qt. Nesco® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached. Ensure that internal temperature of chicken reaches 180 for doneness. When finished, release the pressure but leave chicken in Cooker to keep warm.
In Nesco® 8" Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned, about 10 to 12 minutes. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir. Mix in tomatoes, cocoa powder, peanut butter and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.
2 cups frozen peas and carrots
Preheat Skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes. Stir in garlic, cumin, salt, tomato paste and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve.
There are many great tips when roasting chickens in your NESCO 18 Quart Roaster oven. Here are a few to try.
1. Cook more than one chicken at a time. Your 18 Quart Roaster Oven can hold up to the chickens at a time. You can have one now and save the others for various recipes that call for cooked chicken, like chicken tacos or tasty chicken salad.
2. Some people like to tie the wings and legs down then cook their whole chicken breast side down for about twenty minutes. Then they turn it breast side up and finish cooking until done. It helps make for juicer white meat.
3. Try rubbing dried herbs under the breast and leg skin for a wonderful flavor. To do so take your fingers and very carefully separate the skin from the meat leaving skin attached in the back. Then sprinkle in and lightly spread your favorite dried herb over meat. Dried tarragon is great. Press skin back over meat. Tie legs together, roast and enjoy.
Try some of these tips and let us know what you think. Also let us know some of your favorite tips. -