Gee's Mexican Quick Chick (Pressure Cooker) Recipe - Cooking Index
Gee's Mexican Quick Chick (Pressure Cooker) Recipe - Cooking Index
| 1 | Fryer - cut up | |
| 2 tablespoons | 30ml | Peanut oil |
| 1 | McCormick's taco seasoning | |
| 1 | Beer | |
| 2 cups | 125g / 4.4oz | Canned whole tomatoes |
| 1/2 teaspoon | 2.5ml | Ground cumin |
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.
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 Mexican Quick Chicken with fresh hot steamed soft tortillas and a side dish of guacamole. Serve extra Salsa Cruda for that extra zip.
Source:
Mrs. Gee @aol.com
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