Carico ULTRA COOKER Manual De Cuidado Y Uso página 18

ULTRA COOKER
SOUPS
Chicken Soup with Escarole
1 Whole chicken (cut into 8 pieces)
2 Tbsp. of olive oil
2 Cups of celery, diced
2 Cups of carrots, diced
1 Medium onion, diced
3 Cloves of garlic, diced
1 Head of escarole, chopped (optional)
Salt and pepper to taste
Water (fill just below the 3/4 mark)
DIRECTIONS:
1. Sprinkle chicken with salt and pepper.
2. Heat the olive oil in the bottom of the cooker and brown the chicken until
golden brown.
3. Add vegetables except the escarole; then add the water up to the maximum mark
2/3 fill line.
Close lid and lock setting Pressure Release Valve to the "down pressure" position. Turn
the pressure control to "High"- Press the "Soup" function button and then press start.
Cooker will automatically choose the correct cooking time. When soup is finished the
cooker will shut off automatically and go into a warming mode. Release the pressure using
the silicone mitt, turn the pressure release valve in the "up position", when the release valve
drops it is safe to open the cooker. Remove the chicken from the cooker.
4. Add the escarole to the cooker and stir until all of the escarole is emerged in the soup
and cook for approximately 5 minutes. Place lid back on the cooker to keep warm.
When chicken is cooled remove all the skin and bones. Shred chicken into bite-size
pieces and add the shredded chicken to the soup. You may serve over small pasta or rice.
RECIPES
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