Multi-Cooker with Pork Sausage & Mexican-Spiced Chicken Thighs

Multi-Cooker

with Pork Sausage & Mexican-Spiced Chicken Thighs

95 MIN
8 Servings
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From the Test Kitchen

Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This weeks meals are:
• Mexican-Spiced Chicken Thighs with Rice, Beans & Cilantro Sauce
• Hot Italian Pork Sausage & Pasta with Kale & Sweet Peppers

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Multi-Cooker with Pork Sausage & Mexican-Spiced Chicken Thighs
Title
  • ¼ cup Cilantro Sauce
  • ¼ cup Grated Parmesan Cheese
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Sweet Peppers
  • 1 15-Ounce Can Crushed Tomatoes
  • 2 Tbsps Mascarpone Cheese
  • ¾ lb Ditali Pasta
  • 1 tsp Whole Dried Oregano
  • 4 Tbsps Butter
  • 2 cloves Garlic
  • 1 bunch Kale
  • 10 oz Hot Italian Pork Sausage
  • 1 Navel Orange
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Tbsp Hot Sauce
  • 4 Scallions
  • ¾ lb Carrots
  • 2 Tbsps Raw Pepitas
  • 1 Sweet Onion
  • 1 15.5-Ounce Can Black Beans
  • 2 Tbsps Honey
  • 1⅛ cups Brown Rice
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

Cook the sausage & make the sauce:
2 Cook the sausage & make the sauce:

In the multi-cooker, combine the sausage (breaking into small pieces before adding), quartered peppers, chopped garlic, chopped kale, oregano, tomato sauce, and crushed tomatoes. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the sausage is cooked through, let the lid naturally release 5 minutes, then manually release the lid.

Cook & finish the pasta:
3 Cook & finish the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the butter and mascarpone; stir until melted and combined.

Assemble & Store the Hot Italian Pork Sausage & Pasta:
4 Assemble & Store the Hot Italian Pork Sausage & Pasta:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished pasta

1/4 cooked sausage and sauce

Prepare the ingredients:
5 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the orange crosswise; squeeze the juice into a bowl. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces.

Cook & shred the chicken:
6 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, orange juice, hot sauce, and spice blend. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Roast & dress the carrots:
7 Roast & dress the carrots:

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the honey (kneading the packet before opening), pepitas, and sliced green tops of the scallions. Stir to combine. Taste, then season with salt and pepper if desired. 

Cook the rice & beans:
8 Cook the rice & beans:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the drained beans and sliced white bottoms of the scallions; stir to combine.

Assemble & Store the Mexican-Spiced Chicken Thighs:
9 Assemble & Store the Mexican-Spiced Chicken Thighs:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked rice and beans

1/4 dressed carrots

1/4 shredded chicken

Finish & Serve the Hot Italian Pork Sausage & Pasta:
10 Finish & Serve the Hot Italian Pork Sausage & Pasta:

Heat the finished sausage, sauce, and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

Finish & Serve the Mexican-Spiced Chicken Thighs:
11 Finish & Serve the Mexican-Spiced Chicken Thighs:

Heat the finished chicken, carrots, rice, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sauce.

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2 Cook the sausage & make the sauce:

In the multi-cooker, combine the sausage (breaking into small pieces before adding), quartered peppers, chopped garlic, chopped kale, oregano, tomato sauce, and crushed tomatoes. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the sausage is cooked through, let the lid naturally release 5 minutes, then manually release the lid.

Cook the sausage & make the sauce:
Cook & finish the pasta:
3 Cook & finish the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the butter and mascarpone; stir until melted and combined.

4 Assemble & Store the Hot Italian Pork Sausage & Pasta:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 finished pasta

1/4 cooked sausage and sauce

Assemble & Store the Hot Italian Pork Sausage & Pasta:
Prepare the ingredients:
5 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the orange crosswise; squeeze the juice into a bowl. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces.

6 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, orange juice, hot sauce, and spice blend. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, carefully shred into bite-sized pieces. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

Cook & shred the chicken:
Roast & dress the carrots:
7 Roast & dress the carrots:

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the honey (kneading the packet before opening), pepitas, and sliced green tops of the scallions. Stir to combine. Taste, then season with salt and pepper if desired. 

8 Cook the rice & beans:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the drained beans and sliced white bottoms of the scallions; stir to combine.

Cook the rice & beans:
Assemble & Store the Mexican-Spiced Chicken Thighs:
9 Assemble & Store the Mexican-Spiced Chicken Thighs:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked rice and beans

1/4 dressed carrots

1/4 shredded chicken

10 Finish & Serve the Hot Italian Pork Sausage & Pasta:

Heat the finished sausage, sauce, and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

Finish & Serve the Hot Italian Pork Sausage & Pasta:
Finish & Serve the Mexican-Spiced Chicken Thighs:
11 Finish & Serve the Mexican-Spiced Chicken Thighs:

Heat the finished chicken, carrots, rice, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sauce.

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