Chicken & Rice

Suggested Piece: 12" Electric Skillet

Ingredients
6-9 chicken thighs, bone-in, skinless
2 c. rice (brown, wild, long grain, etc.)
3 1/2 c. chicken broth
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. half & half
1 carrot (#1 cone)
1 celery stalk (#2 cone)
1/2 onion (#2 cone)
5-6 mushrooms (#3 cone)
1/4 c. parsley, chopped

Directions
Preheat 12" Electric Skillet on 450F until drops of water form beads. Press chicken thighs into skillet to sear one side (5-7 minutes). Season chicken with poultry seasoning, salt, and pepper. Once chicken releases from the skillet, flip over and press opposite side into pan to sear (5-7 minutes). Remove chicken from skillet, set aside. Reduce heat to 350F. Add carrot, celery, onion, and mushrooms; saute until onions are translucent. Add rice, broth, and half & half; stir to combine. Add chicken back to skillet; cover and cook on 350F until Vapo-Valve clicks. Reduce heat to 185F and continue cooking for 20 minutes. Garnish with chopped parsley.

Tip: Change the seasonings, vegetables, and herbs to create your own masterpiece! For example, omit poultry seasoning, half & half, carrot, celery, mushroom, and parsley. Season chicken with chili powder and cumin. Saute onion, green chilis, and garlic before adding rice, enchilada sauce, and chicken broth. Then garnish with chopped cilantro for a version of Arroz con Pollo!

Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.)