the bottom of the pressure cooker, toss in the onions
few Tablespoons of the chicken stock. Stir until thickened, set
Heat the oven to 200\u00b0C (400\u00b0F).
Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
Top with sliced potatoes.
Bake for 30-40 minutes until the potatoes on the top are cooked though.
a bowl. Many Vietnamese Chicken recipes usually require a short time
ushrooms, onion and garlic to pressure cooker, covering the bottom evenly
b>chicken broth for water.
Meanwhile, heat olive oil in pressure cooker
mbine chicken breast and 2 cups stock in an electric pressure cooker
Season chicken well and Brown chicken in a large skillet with
1. Set your pressure cooker to brown. Add one
n pressure cooker over medium high heat.
Sear chicken pieces a
>pressure cooker with the lid off, over medium-high heat. Add chicken
Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine.
In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy.
Serve topped with green onions and red pepper flakes if desired.
ll the ingredients in the pressure cooker.
Cover and bring
xcept the soup in the pressure cooker.
Bring cooker to
Heat oil in pressure cooker, lid off, on saute
ery hot pressure cooker pot.
Brown the cut up chicken pieces
Place just enough oil in bottom of pot to brown chicken. Add rest of ingredients, stir, place cover on pressure cooker and cook on high pressure for 20 minutes. If chicken is not tender, cook for another 5 minutes.
Note: If using frozen chicken, cook for 35-40 minutes.
Pressure cook chicken (skinned) until done, about 7 minutes. Cool, debone and cut into 1-inch chunks.
To chicken, add apple, grapes, celery and pecans or walnut pieces.
Mix thoroughly after each addition.
Use creamy Italian dressing, as much as necessary. Serve on bed of lettuce, garnish plate with small cluster of grapes with carrot sticks.
Serve with tossed salad.
Serves 4.
Pressure cook chicken in 3 quarts water for 45 minutes. Drain, cool, debone and chop.
Cook diced potatoes, onions, corn and margarine in broth about 10 minutes.
Add tomatoes (chopped), tomato sauce, Worcestershire sauce, back pepper, salt and chopped chicken.
Cook over medium to low heat until onions and potatoes are fully done.
Stir frequently while cooking.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.