Pressure Cooker Chicken Bog Food
PRESSURE-COOKER CHICKEN BOG
Chicken Bog is a South Carolina tradition with lots of variations-think herbs, spices and fresh veggies-but the standard ingredients remain sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. - Anna Hanson, Spanish Fork, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir onion and sausage until sausage is lightly browned. Add garlic; cook 1 minute longer. , Stir in 4 cups broth, rice, salt and pepper. Lock lid and close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Rice should be tender., Select saute setting; adjust for low heat. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce.
Nutrition Facts : Calories 409 calories, Fat 14g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1275mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
PRESSURE COOKER CHICKEN BROTH
Provided by Alton Brown
Time 13h15m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
- Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
- Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.
Nutrition Facts : Calories 30, Fat 1 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 869 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 1 grams
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