Use and Care Manual

15
HERBED CHICKEN
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs, skinned
1 cup chicken broth
1 tablespoon chopped parsley
½ cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black olives
2 tablespoons cold water
 2 tablespoonsour
Salt and pepper to taste
Heat oil in cooker over medium heat. Sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves,
oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady ow of
steam escaping from the pressure regulator. Cool cooker at once.Removechickentoawarmdish.Addolivestoliquidandheat.Mix
coldwaterwithour.Stirintohotbroth.Heatuntilsaucethickens,stirringconstantly.Poursauceoverchicken.
Nutrition Information Per Serving 6 servings
250 calories, 8 g fat, 115 mg cholesterol
BAYOU BOUNTY CHICKEN
1 (3-pound) chicken, cut into serving pieces
1 can (28 ounces) whole tomatoes, undrained, cut up
1½ cups chopped onion
½ cup chopped green pepper
½ cup chopped celery
2 cloves garlic, minced
 1 tablespoonextra-spicyseasoningblend
• • • • • • •
Hot cooked rice (see page 24)
Addallingredientsexceptricetopressurecooker.Closecoversecurely.Placepressureregulatoronventpipeandcook 8 minutes with
a very slow, steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Serve chicken and
sauce over rice.
Nutrition Information Per Serving 6 servings
394 calories, 14 g fat, 90 mg cholesterol
TURKEY BREAST
1 (3- to 4-pound) turkey breast
1 tablespoon vegetable oil
1½ cups water
1 onion, chopped
½ cup chopped celery
½ teaspoon poultry seasoning
Salt and pepper to taste
Heat oil in cooker over medium heat. Brown turkey on all sides. Add remaining ingredients. Close cover securely. Place the pressure
regulator on the vent pipe and cook 35 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Let
pressure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving 6 to 8 servings
197 calories, 8 g fat, 76 mg cholesterol
ARROZ CON POLLO
1 (3 to 3½-pound) chicken, cut into serving pieces
Paprika
Salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
½ teaspoon crushed red pepper
¼ teaspoon crushed saffron threads
• • • • • • •
1 package (10 ounces) frozen green peas
1 cup sliced green olives
1 tomato, peeled, chopped
1 jar (4 ounces) pimientos, drained, sliced
• • • • • • •
Hot cooked rice (see page 24)
Sprinkle chicken with paprika, salt, and pepper. Heat the oil in cooker over medium heat. Brown chicken a few pieces at a time and
remove. Add onions and garlic to pressure cooker. Sauté until tender. Return chicken to pressure cooker. Add broth, bay leaf, red pepper,
and saffron. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow, steady ow of steam
escaping from the pressure regulator. Cool cooker at once. Stir in peas, olives, tomato, and pimientos. Close cover securely. Place
pressure regulator on vent pipe and cook 0 minutes. Let pressure drop of its own accord. Stir in cooked rice.
Nutrition Information Per Serving 6 servings
462 calories, 19 g fat, 93 mg cholesterol