Chicken Cacciatore in the Pressure Cooker
8 chicken thighs or 4 large bone in chicken breasts, skin removed
1 (14.5) oz can of diced tomatoes
1/3 cup chicken stock or store bought low-sodium chicken broth
1 medium onion, halved and sliced thinly
1 cup carrots, sliced into rounds
8 oz. mushrooms, quartered
1 red bell pepper, seeded and sliced
2 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
1 (6 oz.) can of tomato paste
freshly ground salt and pepper to taste
Place all ingredients except tomato paste in the pressure cooker. Close the pressure cooker securely. Place pressure cooker regulator on vent pipe and cook for 10 minutes with presuure regulator rocking slowly. Cool at once by placing in the sink and running cold water over the top. Remove chicken from pressure cooker and place on a plate. Loosely tent with aluminum foil. Return pressure cooker to stove top. Add tomato sauce and bring to a simmer, stirring occasionally until sauce reaches desired consistency. Serve chicken topped with sauce. Mix with brown rice.
From: www.simplysugarandglutenfree.com
Coconut Chicken
3 pounds of chicken
1-1/2 cups shredded coconut
4 cloves or 1/2 tsp ground cloves
1/2 tsp cardamom
1 tsp ground cinnamon
1/4 tsp ground cumin
2 Tbsp ginger, grated
4 cloves garlic, sliced
3 chili peppers or 1 1/2 tsp cayenne pepper
1/4 cup + 2 Tbsp coconut milk
1/4 cup chicken broth
2 onions,diced
4 Tbsp clarified butter or oil
Preheat oven 350 degrees
Wash and drain chicken pieces
Puree coconut, spices, ginger, garlic, chili peppers and 2 Tbsp coconut milk in a blender or food processor
Fry onions in butter or oil unitl golden. Remove from the pan and pulse in blender for a few seconds
Brown the chicken in butter or oil. Remove and set aside. Deglaze the pan with 1/4 cup coconut milk and chicken brith
In a large bowl, combine the spice mixture and onions. Add chicken pieces to the bowl and coat with onion mixture.
Place coated chicken in a large baking dish, add any leftover onion mixture, pour the liquid from the deglazed pan over the chicken and top with nuts.
Slide into the oven and cook for 45 minutes or until chicken is done.
8 chicken thighs or 4 large bone in chicken breasts, skin removed
1 (14.5) oz can of diced tomatoes
1/3 cup chicken stock or store bought low-sodium chicken broth
1 medium onion, halved and sliced thinly
1 cup carrots, sliced into rounds
8 oz. mushrooms, quartered
1 red bell pepper, seeded and sliced
2 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
1 (6 oz.) can of tomato paste
freshly ground salt and pepper to taste
Place all ingredients except tomato paste in the pressure cooker. Close the pressure cooker securely. Place pressure cooker regulator on vent pipe and cook for 10 minutes with presuure regulator rocking slowly. Cool at once by placing in the sink and running cold water over the top. Remove chicken from pressure cooker and place on a plate. Loosely tent with aluminum foil. Return pressure cooker to stove top. Add tomato sauce and bring to a simmer, stirring occasionally until sauce reaches desired consistency. Serve chicken topped with sauce. Mix with brown rice.
From: www.simplysugarandglutenfree.com
Coconut Chicken
3 pounds of chicken
1-1/2 cups shredded coconut
4 cloves or 1/2 tsp ground cloves
1/2 tsp cardamom
1 tsp ground cinnamon
1/4 tsp ground cumin
2 Tbsp ginger, grated
4 cloves garlic, sliced
3 chili peppers or 1 1/2 tsp cayenne pepper
1/4 cup + 2 Tbsp coconut milk
1/4 cup chicken broth
2 onions,diced
4 Tbsp clarified butter or oil
Preheat oven 350 degrees
Wash and drain chicken pieces
Puree coconut, spices, ginger, garlic, chili peppers and 2 Tbsp coconut milk in a blender or food processor
Fry onions in butter or oil unitl golden. Remove from the pan and pulse in blender for a few seconds
Brown the chicken in butter or oil. Remove and set aside. Deglaze the pan with 1/4 cup coconut milk and chicken brith
In a large bowl, combine the spice mixture and onions. Add chicken pieces to the bowl and coat with onion mixture.
Place coated chicken in a large baking dish, add any leftover onion mixture, pour the liquid from the deglazed pan over the chicken and top with nuts.
Slide into the oven and cook for 45 minutes or until chicken is done.
