Presto 8-Quart Stainless Steel Pressure Cooker and Canner - Manual (Page 19)

19
CHICKEN CACCIATORE
3 pound chicken, cut into 2 cloves garlic, minced
serving pieces 2 tablespoons minced parsley
1 cup diced tomatoes 1 tablespoon oregano
1 ⁄
3
cup white wine 1 teaspoon salt
1 1 ⁄
2
cups sliced onions 1 ⁄
4
teaspoon black pepper
1 ⁄
2
cup chopped carrots • • • • • • •
1 ⁄
2
cup chopped celery 1 can tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the
pressure regulator Cool cooker at once Place chicken on warm platter. Stir tomato paste into sauce
in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving
6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol
HERBED CHICKEN
1 tablespoon vegetable oil 1 teaspoon oregano
1 cup chopped onion 1 teaspoon basil
1 tablespoon chopped garlic • • • • • • •
3 pounds chicken thighs, 1 can (4 ounces) sliced
skinned black olives
1 cup chicken broth 2 tablespoons cold water
1 tablespoon chopped parsley 2 tablespoons flour
1 ⁄
2
cup chopped celery leaves Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken.
Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from
the pressure regulator Cool cooker at once Remove chicken to a warm dish. Add olives to liquid
and heat. Mix cold water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly.
Pour sauce over chicken.
Nutrition Information Per Serving
6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
BAYOU BOUNTY CHICKEN
3 pound chicken, cut into 1 ⁄
2
cup chopped celery
serving pieces 2 cloves garlic, minced
1 can (28 ounces) whole 1 tablespoon extra-spicy
tomatoes, undrained, cut up seasoning blend
1 1 ⁄
2
cups chopped onion • • • • • • •
1 ⁄
2
cup chopped green pepper Hot cooked rice (see page 31)
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on
vent pipe and cook 8 minutes with a very slow, steady flow of steam escaping from the pressure
regulator Let pressure drop of its own accord Serve chicken and sauce over rice.
Nutrition Information Per Serving
6 servings
394 Calories, 14 g Fat, 90 mg Cholesterol