Post by SockMonkey on Aug 21, 2016 20:10:05 GMT
www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
3 pounds bone-in skin-on chicken thighs and drumsticks
NOTE: I used 2.6 lbs of boneless skinless breasts because it's what I had. Turned out great. I don't like bone-in chicken too much, and I'm trying to cut some calories/fat.
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce
Fresh corn tortillas and lime wedges, for serving
DIRECTIONS
1. Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
NOTE: I didn't saute the chicken with the peppers & onions. Just threw it in there before I put the lid on & started cooking with pressure. I also added 1 cup chicken broth because I panicked thinking there wasn't liquid so I was going to blow up my house and I've been using the IP for five minutes and I know everything now apparently? I don't know. I think the sauce is maybe a little too watery now. Probably don't do this. But maybe do? I don't know. See what happens.
2. Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
3 pounds bone-in skin-on chicken thighs and drumsticks
NOTE: I used 2.6 lbs of boneless skinless breasts because it's what I had. Turned out great. I don't like bone-in chicken too much, and I'm trying to cut some calories/fat.
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce
Fresh corn tortillas and lime wedges, for serving
DIRECTIONS
1. Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
NOTE: I didn't saute the chicken with the peppers & onions. Just threw it in there before I put the lid on & started cooking with pressure. I also added 1 cup chicken broth because I panicked thinking there wasn't liquid so I was going to blow up my house and I've been using the IP for five minutes and I know everything now apparently? I don't know. I think the sauce is maybe a little too watery now. Probably don't do this. But maybe do? I don't know. See what happens.
2. Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
