Humor me as I begin this post with a contented *sigh*.
I found not only a delicious recipe developed by Chef Hubert Keller, but a kitchen gadget by Cuisinart that makes my heart sing.
Have you seen or heard about Cuisinart’s Rice Plus™ Multi-Cooker with Fuzzy Logic Technology?
If not, let me introduce you. Cuisinart’s Rice Plus™ Multi-Cooker with Fuzzy Logic Technology is a fancy schmancy rice cooker, and I mean that in the best possible way. Basically, it’s a rice cooker that is also a slow cooker and steamer. And it has a built in brain. It’s fantastic. Seriously. I can steam rice, I can steam vegetables. I can slow cook meat. I can cook just about anything I want in it, even going as far as being able to saute the food first.
The best part is that the totally new and innovative “fuzzy logic” or brain housed in the appliance “senses fluctuations in cooking and automatically adjusts operation to ensure perfect results”.
The cooker has pre-programmed settings for six types of rice and did I mention that it’s dishwasher safe?
Now. About that soup I was telling you about.
developed this soup recipe (and others as well) as a “one-pot meal that incorporates delectable and authentic flavors”. And it does. It really is tastey, although if you have children that don’t like onions, I’d omit them from the recipe or practically puree them so they don’t know they are there. One of the things I liked most about the recipe is that it gave me the opportunity to use different functions of my Cuisinart, so now I feel like a pro using it.
A medley of aromatic spices, chicken and shrimp gives this hearty, Brazilian-inspired soup a burst of flavor; great as a one-pot meal.
5 chicken thighs, skinned
3 tablespoons fresh lime juice
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion (about 1 small)
1 cup diced green bell pepper (about 1 medium)
1 can (14.5 ounces) diced tomatoes
1/3 cup finely chopped toasted peanuts
1 medium jalapeno pepper, seeded and finely chopped
2 bay leaves
1-1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 cups chicken broth
1-1/2 cups coconut milk
8 ounces raw shrimp (medium size), peeled and de-veined
10 ounces frozen peas
2 tablespoons finely chopped fresh cilantro
4 cups cooked jasmine or basmati rice for serving
*Prepare rice using the long-grain directions on the cooking chart for Cuisinart’s Rice Plus™ Multi-Cooker. Rice can also be prepared the day before.
*Place the chicken in a medium mixing bowl and season lightly with salt and pepper. Sprinkle 2 tablespoons of the lime juice and rub chicken with minced garlic. Mix thoroughly and refrigerate for 15 minutes.
*In the cooking pot of the Cuisinart Rice Plus™ Multi-Cooker, add the olive oil. Set to Quick Cook and press start. Once the olive oil is hot, after about 3 minutes, add the onions and peppers and sauté for about 4 minutes until soft and fragrant.
*Once there are 5 minutes remaining on the timer, open the lid and add the frozen peas and the shrimp, with the juices, and close again to finish cooking.
*Once the timer tone sounds, open the lid. Discard the bay leaves. Take out the whole chicken pieces and place on a cutting board. Remove the meat from the bone, cut into bite size pieces, and return to the pot. Stir in the cilantro to combine. Taste and adjust seasonings as needed.
If you are looking for a holiday gift idea, I’m thinking I just gave you a great one (idea, that is). I’m just sayin’. 🙂