Chicken Cacciatora Dinner

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken parts
1 lb	454g / 16oz	Zucchini sliced
1 teaspoon	5ml	Black pepper
2 teaspoons	10ml	Oregano
2		Bay leaves
2		Stewed tomatoes
1		Onion - coarsely chopped (large)
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Crushed red pepper or
1 teaspoon	5ml	Cayenne pepper - liquified (small)
4 tablespoons	60ml	Diced fresh parsley
1 lb	454g / 16oz	Bell pepper - coarse chopped
2		Garlic - minced
2 cups	474ml	White wine

Recipe Instructions

Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard remainder. Strain tomatoes, reserving both liquid and solids.

Heat reserved chicken fat in the pressure cooker. Sauteegarlic, onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley.

Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread.

Source:
California Avocado Commission

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