Braised Chicken In Pressure Cooker Ming Tsai Food

BRAISED CHICKEN CURRY WITH YAMS

Braised Chicken Curry with Yams image

Provided by Ming Tsai

Time 2h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Canola oil
2 pounds chicken legs and thighs
2 large white onions, chopped
1 tablespoons minced garlic
1 tablespoons minced ginger
1/3 cup madras curry powder
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
Salt and black pepper to taste

Steps:

In a hot stock pot coated with oil, season the chicken and brown all sides. Put chicken aside. In the same stock pot, remove chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add the curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana bay leaves and chicken stock. Check for seasoning. Bring to a boil and simmer slowly for 1 1/2 to 2 hours. During the last 30 minutes of cooking, add the yams. Serve on white rice or with toasted pita bread.

WHOLE BRAISED CHICKEN IN WOLFGANG PUCK PRESSURE COOKER

Whole Braised Chicken in Wolfgang Puck Pressure Cooker image

When I first got this cooker, I experimented quite a bit. This is one of my successful experiments.

Provided by Jainagirl

Categories Low Cholesterol

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 chicken, whole, buy the smallest one possible
1 quart chicken stock (4 cups)
3 cups carrots, diced
3 cups onions, diced
1 (28 ounce) can diced tomatoes
1 tablespoon Worcestershire sauce
1/2 cup sherry wine or 1/2 cup marsala wine, medium-dry
6 ounces ziti pasta or 6 ounces rotini pasta, uncooked
1/2 teaspoon dried rosemary or 1/2 teaspoon dried thyme
1 tablespoon vegetable oil, for sauteing
salt and pepper, to taste

Steps:

Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin.
Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.

Nutrition Facts : Calories 670.2, Fat 24.8, SaturatedFat 6.4, Cholesterol 92.2, Sodium 549.2, Carbohydrate 70.2, Fiber 8.5, Sugar 20.4, Protein 36.7

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