Ingredients Jump to Instructions ↓

  1. 1 Frying chicken - skin removed, Cut into serving pieces

  2. 1 tablespoon 15ml Olive oil

  3. 1 tablespoon 15ml Onion - peeled, chopped (medium)

  4. 1 tablespoon 15ml Green pepper - roasted, stemmed, (medium) Cored, and cut into 1 Red pepper - roasted, stemmed, (medium) Cored, and cut into 1/4" strips

  5. 4 Garlic cloves - peeled, minced

  6. 2 tablespoons 30ml Red wine vinegar

  7. 1 Diced tomatoes - (16 oz) - drained

  8. 3/4 teaspoon 3.8ml Dried basil Crushed red pepper flakes - to taste Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 2 1/2-quart pressure frypan or larger pressure cooker, heat oil over high heat. Add chicken pieces and cook until browned on all sides. Remove from pan and set aside. Add onion, and garlic and saute until softened. Add roasted peppers, and red wine vinegar to pan and stir to loosen any brown bits that may be sticking. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Immediately adjust heat to stabilize pressure at the second red ring. Cook for 10 minutes. Remove from heat and allow the pressure to subside naturally. (Natural Release Method) Arrange chicken on warm platter and cover with vegetables and sauce. This recipe yields 4 servings.


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