Mexican 1-Pot Rice & Chicken (Pollo y Arroz) - chefstoolbox

Mexican 1-Pot Rice & Chicken Mexican 1-Pot Rice & Chicken

(Pollo y Arroz) (Pollo y Arroz)

Prep: 5 mins / Cook: 14 mins / Serves: 6-8 Prep: 5 mins / Cook: 14 mins / Serves: 6-8

THE CHEFS TOOLS THE CHEFS TOOLS

• 7 Litre Pressure Cooker • 7 Litre Pressure Cooker
• Fusion Knife • Fusion Knife
• Acacia Chopping Board • Acacia Chopping Board
• Silicone Measuring Cups • Silicone Measuring Cups
• Silicone Measuring Spoons • Silicone Measuring Spoons
• Silicone Spoon • Silicone Spoon
• 20cm Silicone Tongs • 20cm Silicone Tongs

• Digital Timer/ Thermometer • Digital Timer/ Thermometer

INGREDIENTS • 1 cup water INGREDIENTS • 1 cup water
• 2 cups low salt chicken stock • 2 cups low salt chicken stock
• 2 chicken breast fillets • 2 cups long grain white rice • 2 chicken breast fillets • 2 cups long grain white rice
• 4 Tbs olive oil • 1 x 410g crushed tomatoes • 4 Tbs olive oil • 1 x 410g crushed tomatoes
• 1 onion finely chopped • 1 x 410g can of red kidney beans, rinsed and • 1 onion finely chopped • 1 x 410g can of red kidney beans, rinsed and
• 4 cloves garlic, finely chopped • 4 cloves garlic, finely chopped
• 2 chopped green or red chillies (optional!) drained • 2 chopped green or red chillies (optional!) drained
• 1 Tbs ground cumin • 1/2 cup chopped fresh coriander. • 1 Tbs ground cumin • 1/2 cup chopped fresh coriander.
• 1/2 tsp (or quantity desired) ground chilli • 1/2 tsp (or quantity desired) ground chilli

THE FUN THE FUN

1. Heat Pressure Cooker on medium and add 2 Tbs of oil. Brown chicken breasts lightly. Remove 1. Heat Pressure Cooker on medium and add 2 Tbs of oil. Brown chicken breasts lightly. Remove
from Pressure Cooker. from Pressure Cooker.

2. Add remaining oil to Pressure Cooker, lightly cook onions & chillies (if used) & chilli powder for 2. Add remaining oil to Pressure Cooker, lightly cook onions & chillies (if used) & chilli powder for
2 minutes on low heat. Add garlic and cook for further 2 minutes. 2 minutes on low heat. Add garlic and cook for further 2 minutes.

3. Add water, and use silicone spoon to scrape all veggies off base and mix well with water. 3. Add water, and use silicone spoon to scrape all veggies off base and mix well with water.
4. Add chicken stock & rice. Mix well. 4. Add chicken stock & rice. Mix well.
5. Arrange chicken breast fillets on top of rice, pushing down slightly to partially submerge. 5. Arrange chicken breast fillets on top of rice, pushing down slightly to partially submerge.
6. Sprinkle can of crushed tomatoes over chicken to cover. Do not stir. 6. Sprinkle can of crushed tomatoes over chicken to cover. Do not stir.
7. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is 7. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is

reached when the red Pressure Indicator has risen) reached when the red Pressure Indicator has risen)
8. Once at pressure, turn down the heat and cook for 4 minutes. 8. Once at pressure, turn down the heat and cook for 4 minutes.
9. Remove Pressure Cooker from heat completely, and allow to come off pressure naturally for 9. Remove Pressure Cooker from heat completely, and allow to come off pressure naturally for

exactly 8 minutes. (The meal will continue to cook during this time.) exactly 8 minutes. (The meal will continue to cook during this time.)
10. Quick-release pressure after 8 minutes by placing under a running tap with cool water for a 10. Quick-release pressure after 8 minutes by placing under a running tap with cool water for a

few second to release remaining pressure. few second to release remaining pressure.
11. Transfer chicken to chopping board and cover loosely with foil. 11. Transfer chicken to chopping board and cover loosely with foil.
12. Stir the beans and chopped fresh coriander into the rice. Season to taste. 12. Stir the beans and chopped fresh coriander into the rice. Season to taste.
13. Close Pressure Cooker again, but leave off heat, for 2 minutes, to finish cooking rice. 13. Close Pressure Cooker again, but leave off heat, for 2 minutes, to finish cooking rice.
14. Slice the chicken. 14. Slice the chicken.
15. Serve rice with chicken slices on 15. Serve rice with chicken slices on

top, sprinkle with spring onions, and top, sprinkle with spring onions, and
accompany with lime wedges. accompany with lime wedges.
16. Serve immediately. 16. Serve immediately.

Mexican Brownie Mexican Brownie

Prep: 10 mins / Cook: 30 mins / Serves: 6-8 Prep: 10 mins / Cook: 30 mins / Serves: 6-8

THE CHEFS TOOLS THE CHEFS TOOLS

• como advanced™ 28cm Sauté Pan • como advanced™ 28cm Sauté Pan
• Silicone Spatula • Silicone Spatula
• Electronic Scales • Electronic Scales
• Silicone Measuring Spoons • Silicone Measuring Spoons
• Silicone Measuring Cups • Silicone Measuring Cups
• Digital Thermometer/ Timer • Digital Thermometer/ Timer
• Silicone Splatter Guard • Silicone Splatter Guard
• Cooling Rack • Cooling Rack

INGREDIENTS INGREDIENTS

• 180g butter • 180g butter
• 2 cups caster Sugar • 2 cups caster Sugar
• 2/3 cup of good quality cocoa • 2/3 cup of good quality cocoa
• 3 Eggs (lightly beaten) • 3 Eggs (lightly beaten)
• 1.5 cups self-raising flour • 1.5 cups self-raising flour
• 1/2 - 1 teaspoon of ground chilli (depending • 1/2 - 1 teaspoon of ground chilli (depending

on your taste) on your taste)
• 1 tsp vanilla essence • 1 tsp vanilla essence
• 250g good quality chocolate (milk, dark, or • 250g good quality chocolate (milk, dark, or

both), chopped into small pieces both), chopped into small pieces
• 1 cup chopped walnuts • 1 cup chopped walnuts
• 1 handful icing sugar for dusting • 1 handful icing sugar for dusting

THE FUN THE FUN

1. Pre-heat oven to 170°C (fan-forced). 1. Pre-heat oven to 170°C (fan-forced).
2. Melt butter in Sauté Pan over low/ medium heat, remove pan from heat. 2. Melt butter in Sauté Pan over low/ medium heat, remove pan from heat.
3. Stir in sugar, cocoa, eggs, flour and vanilla, ground chilli powder mixing well. 3. Stir in sugar, cocoa, eggs, flour and vanilla, ground chilli powder mixing well.
4. Stir through chocolate pieces and walnuts, spread mixture evenly over pan. 4. Stir through chocolate pieces and walnuts, spread mixture evenly over pan.
5. Bake for 25 minutes (no lid). Brownies will seem quite soft, but will firm on cooling. 5. Bake for 25 minutes (no lid). Brownies will seem quite soft, but will firm on cooling.
6. Remove from oven and cool for 5 minutes. Run spatula around edge, invert onto a Splatter 6. Remove from oven and cool for 5 minutes. Run spatula around edge, invert onto a Splatter

Guard and allow to cool for a further 5 minutes on cooling racks. Guard and allow to cool for a further 5 minutes on cooling racks.
7. Cut into pieces and serve, lightly dust with icing sugar and serve warm with vanilla ice-cream. 7. Cut into pieces and serve, lightly dust with icing sugar and serve warm with vanilla ice-cream.

Mexican Tortilla Pie Mexican Tortilla Pie

Prep: 15 mins / Cook: 45 mins / Serves: 6-8 Prep: 15 mins / Cook: 45 mins / Serves: 6-8

THE CHEFS TOOLS THE CHEFS TOOLS

• como advanced™ 28cm Sauté Pan • como advanced™ 28cm Sauté Pan
• Silicone Chinese Chan • Silicone Chinese Chan
• Silicone Egg Flip • Silicone Egg Flip
• Silicone Spoon • Silicone Spoon
• Silicone Mixing Bowls • Silicone Mixing Bowls

INGREDIENTS INGREDIENTS

• 2 tsp olive oil • 2 tsp olive oil
• 1 red onion finely chopped • 1 red onion finely chopped
• 2 crushed garlic gloves • 2 crushed garlic gloves
• 500g beef mince • 500g beef mince
• 1 small red capsicum finely chopped • 1 small red capsicum finely chopped
• 1 x 125g can corn kernels drained • 1 x 125g can corn kernels drained
• 1 tsp taco seasoning • 1 tsp taco seasoning
• 1 x 415g can diced tomatoes • 1 x 415g can diced tomatoes
• 1/2 cup of fresh coriander or parsley • 1/2 cup of fresh coriander or parsley

(optional) (optional)
• 4 plain or flavoured tortillas (big ones that fit • 4 plain or flavoured tortillas (big ones that fit

the Sauté Pan) the Sauté Pan)
• 1/2 cup of grated tasty cheese • 1/2 cup of grated tasty cheese

THE FUN THE FUN

1. Heat oil in the Sauté Pan over medium heat, 1. Heat oil in the Sauté Pan over medium heat,
add garlic and onion and stir until soft. add garlic and onion and stir until soft.

2. Add mince, brown and break it up with a 2. Add mince, brown and break it up with a
silicone spoon spatula for about 8 minutes till browned. silicone spoon spatula for about 8 minutes till browned.

3. Add capsicum, corn and taco seasoning and cook until capsicum is just tender. 3. Add capsicum, corn and taco seasoning and cook until capsicum is just tender.
4. Stir in diced tomatoes, reduce heat and simmer until mix is thick. 4. Stir in diced tomatoes, reduce heat and simmer until mix is thick.
5. Add coriander/ parsley, season with salt and pepper, stir until combined. 5. Add coriander/ parsley, season with salt and pepper, stir until combined.
6. Take mixture off the heat and set aside in a bowl. 6. Take mixture off the heat and set aside in a bowl.
7. Wipe sides of Sauté Pan with a paper towel and add a drizzle of extra olive oil in bottom of 7. Wipe sides of Sauté Pan with a paper towel and add a drizzle of extra olive oil in bottom of

pan. pan.
8. Place a tortilla in the base of the pan and spread 1/3 of mince over the tortilla. Sprinkle on 8. Place a tortilla in the base of the pan and spread 1/3 of mince over the tortilla. Sprinkle on

cheese. cheese.
9. Repeat layers and sprinkle cheese on top. 9. Repeat layers and sprinkle cheese on top.
10. Bake for about 15 minutes. 10. Bake for about 15 minutes.
11. Use a Chan or egg flip to get one side of pie out and slide the rest out onto a board for slicing. 11. Use a Chan or egg flip to get one side of pie out and slide the rest out onto a board for slicing.

Chefs Tip Chefs Tip

Really yummy with a dollop of sour cream Really yummy with a dollop of sour cream
and salsa added to each plate when you and salsa added to each plate when you
serve it out. serve it out.

Tex Mex Chocolate Cake Tex Mex Chocolate Cake

Prep: 20 mins / Cook: 40 mins / Serves: 6-8 Prep: 20 mins / Cook: 40 mins / Serves: 6-8

THE CHEFS TOOLS THE CHEFS TOOLS

• como advanced™ 25cm Frypan • como advanced™ 25cm Frypan
• Silicone Spatula • Silicone Spatula
• Electronic Scales • Electronic Scales
• Large silicone bowl • Large silicone bowl
• 2L Saucepan • 2L Saucepan
• Silicone Measuring Set • Silicone Measuring Set
• Digital Timer • Digital Timer
• Splatter Guard • Splatter Guard
• Cooling Rack • Cooling Rack

INGREDIENTS Coffee Glaze INGREDIENTS Coffee Glaze
• 1/4 cup margarine / 65g butter • 1/4 cup margarine / 65g butter
• 2 cups SR Flour • 1/4 cup unsweetened cocoa powder • 2 cups SR Flour • 1/4 cup unsweetened cocoa powder
• 1 1/2 cups brown sugar • 1 Tbs instant coffee granules • 1 1/2 cups brown sugar • 1 Tbs instant coffee granules
• 1 tsp ground cinnamon • 2/3 cup sweetened condensed milk • 1 tsp ground cinnamon • 2/3 cup sweetened condensed milk
• 1/2 tsp salt • 1/2 cup caster sugar • 1/2 tsp salt • 1/2 cup caster sugar
• 1 cup slivered, toasted almonds • 1 cup slivered, toasted almonds
• 1 cup margarine / 250g butter • 1 cup margarine / 250g butter
• 1 cup water • 1 cup water
• 1/4 cup unsweetened cocoa powder • 1/4 cup unsweetened cocoa powder
• 1 Tbs instant coffee granules • 1 Tbs instant coffee granules
• 1/3 cup sweetened condensed milk • 1/3 cup sweetened condensed milk
• 2 eggs • 2 eggs
• 1 tsp vanilla extract • 1 tsp vanilla extract

THE FUN THE FUN

1. Preheat oven to180°C degrees (165°C fan forced). Lightly grease Frypan with greased paper. 1. Preheat oven to180°C degrees (165°C fan forced). Lightly grease Frypan with greased paper.
2. Combine the flour, brown sugar, cinnamon and salt in large silicone bowl and set aside. 2. Combine the flour, brown sugar, cinnamon and salt in large silicone bowl and set aside.
3. In the saucepan, melt margarine. Stir in water, cocoa and instant coffee. Bring mixture to a boil, 3. In the saucepan, melt margarine. Stir in water, cocoa and instant coffee. Bring mixture to a boil,

and remove from heat. and remove from heat.
4. Make a well in the centre of the dry ingredients. Pour in the cocoa mixture, and then stir in 4. Make a well in the centre of the dry ingredients. Pour in the cocoa mixture, and then stir in

sweetened condensed milk, eggs and vanilla. Mix until blended. sweetened condensed milk, eggs and vanilla. Mix until blended.
5. Pour batter into prepared Frypan. Bake in the oven for 25-30 minutes, or until the cake springs 5. Pour batter into prepared Frypan. Bake in the oven for 25-30 minutes, or until the cake springs

back when lightly touched. Allow to cool. back when lightly touched. Allow to cool.
6. To make the Coffee Glaze: In saucepan, melt margarine. Mix in cocoa, instant coffee and 6. To make the Coffee Glaze: In saucepan, melt margarine. Mix in cocoa, instant coffee and

sweetened condensed milk, and sugar. Stir until combined. Fold in the almonds. Spread glaze sweetened condensed milk, and sugar. Stir until combined. Fold in the almonds. Spread glaze
over warm cake. over warm cake.
7. Wait for 10 minutes till the glaze has thickened and serve while still warm 7. Wait for 10 minutes till the glaze has thickened and serve while still warm