Gee's Cajun Chicken Sauce Piquante (Pressure Cooker)

Recipe Ingredients

1		Fryer - cut up
2 tablespoons	30ml	Peanut oil
1 cup	110g / 3.9oz	Diced celery
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Diced bell pepper
4		Garlic - finely chopped
1 cup	237ml	Rhine wine
4 cups	948ml	Canned whole tomatoes with juices
		Louisiana hot sauce to taste
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Bay leaves - (whole) (large)

Recipe Instructions

Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides. Add all the rest of the ingredients to the pot and stir to blend. The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.

Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.

When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.

Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

Source:
Mrs. Gee @aol.com

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