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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A wonderful meal for a cold night. (I hate cooked carrots. Cooking them this way makes them fall apart & become part of the broth. You still get the nutrients without actually biting into them.) Ingredients:
3 skinless chicken pieces (2 leg quarters & 1 breast) |
3 cups water |
1 tablespoon olive oil |
2 tablespoons tomato paste |
2 medium garlic cloves, cut in half |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon paprika |
1 teaspoon cumin |
1/2 teaspoon ginger |
1/4 teaspoon turmeric |
2 carrots, bite size |
1/2 medium onion, chopped |
3 -4 medium potatoes, peeled & cut into 1 inch pieces |
Directions:
1. Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
2. Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
3. Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
4. Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
5. Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
6. While the potatoes are cooking break the chicken into small pieces (disregard the bones).
7. Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.
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