Chicken Merengo Recipe - Cooking Index
Chicken Merengo Recipe - Cooking Index
The first time I made chicken merengo it took literally hours and I consider the pressure cooker adaption of this recipe to be the epitome of what pressure cooking means to me; time saving. Use the regular recipe in your regular cookbook first and then try this one. I guarantee you'll stick with this one because there is nearly no difference in taste and if you like to spend time in the kitchen just for the fun of it then you should be running a restaurant.
Type: Chicken, Poultry| Olive oil - as needed | ||
| Garlic cloves - many, to taste | ||
| 1 1/2 lbs | 681g / 24oz | Boneless chicken breast - cut bite size |
| 1 | Italian style crushed tomatoes - (28 oz) | |
| 3/4 cup | 177ml | Dry white wine |
| 1/2 teaspoon | 2.5ml | Thyme - or more to taste |
| 2 cups | 125g / 4.4oz | Chicken boullion |
| 1 lb | 454g / 16oz | Mushrooms - quartered |
| = (canned is OK, fresh is better) | ||
| 2 | Black olives - pitted | |
| 1 | Pearl onions | |
| = (or abt 1/2 lb fresh, but it will | ||
| Increase regular cooking time) | ||
| Cooked white Rice |
Saute the chicken chunks in the olive oil and garlic, when it is just brown on the outside, add the rest of the ingredients and cook for 15 minutes at 10 pounds pressure.
Serve over cooked white rice
This recipe yields ?? servings.
Source:
The Complete Pressure Cooker Book by Barbara Baur
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