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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes...a top pick for busy families. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon paprika |
1/4 teaspoon pepper |
1 broiler/fryer chicken (3 to 4 pounds) , cut up |
1/4 cup canola oil |
1 medium green pepper, cut into strips |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 cup water |
1 can (6 ounces) tomato paste |
1 jar (6 ounces) sliced mushrooms, drained |
hot pepper sauce to taste |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a pressure cooker, brown chicken in batches in oil over medium-high heat. Return all chicken to cooker; add the green pepper, onion, garlic, tomatoes and water.
3. Close cover securely; place regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat as needed.) Remove from the heat; cool immediately according to manufacturer's directions until pressure is completely reduced.
4. Using a slotted spoon, remove chicken to a platter. Add tomato paste and mushrooms to pan juices; cook and stir over medium heat until bubbly. Add hot pepper sauce and chicken; heat through. Yield: 6 servings.
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