Chicken With Raspberry Vinegar 25 Qt Pressure Cooker Food

CHICKEN WITH RASPBERRY VINEGAR - 2.5-QT. PRESSURE COOKER

Steps:

• Lightly sprinkle chicken with salt and pepper.
• Over medium-high heat, heat oil. Brown chicken breast cubes.
• Add onion slices, chicken broth and vinegar.
• Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.
• Allow pressure to reduce naturally. Remove chicken and keep warm.
• Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.
• Add the cooked chicken. Gently stir in raspberries.

BRAISED CHICKEN WITH RASPBERRY VINEGAR

Steps:

• Preheat oven to 375.
• Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
• Transfer browned chicken to an ovenproof baking dish.
• To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
• Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
• Season with salt and pepper.
• Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
• Transfer chicken pieces to serving dish.
• Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
• Garnish with chopped parsley and serve.
• Great with rice or noodles.
• MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.

RASPBERRY CHICKEN FOR THE PRESSURE COOKER

Steps:

• Mix all ingredients together except chicken and zest, stir until well combined.
• Taste and adjust sweetness to your personal preference.
• Pout mixture over chicken and let it marinate at least 4 hours, preferable overnight, in the refrigerator.
• Place chicken with marinade in the pressure cooker and bring to a boil.
• Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes.
• Remove from heat, depressurize using cold water, remove lid and remove chicken leaving marinade in pot.
• If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.
• Pour thickened sauce over chicken and sprinkle with orange zest.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
• Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
• Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
• Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

ITALIAN CHICKEN WITH PEPPER - 2.5-QT PRESSURE COOKER

Steps:

• In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
• Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5.
• Add onion, green bell pepper and garlic. Cook until softened.
• Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
• Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
• Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes.
• Remove from heat and use Natural Release Method.
• Arrange chicken on a warm platter and cover with vegetables and sauce.