14
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 flour
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic,
chicken broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 9 minutes at HIGH PRESSURE . Release pressure quickly .
Remove chicken to a warm dish. Add olives to liquid and heat. Mix
cold water with flour. Stir into hot broth. Heat, stirring constantly, until sauce thickens. Pour sauce over chicken.
Nutrition Information Per Serving
6 servings, 250 Calories, 8 g. Fat, 115 mg. Cholesterol
BAYOU BOUNTY CHICKEN
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 23)
Add all ingredients except rice to pressure cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 9
minutes at HIGH PRESSURE . 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
3 to 4 pound turkey breast
1 tablespoon vegetable oil
1 cup water
1 onion, chopped
½ cup chopped celery
½ teaspoon poultry seasoning
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover
securely. Place the PressureTru
indicator on the vent pipe and
cook 35 minutes at HIGH PRESSURE . 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 23)
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to medium and 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
chicken broth, bay leaf, red pepper, and saffron. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 9 min-
utes at HIGH PRESSURE . Release pressure quickly .
Remove chicken. Stir in peas, olives, tomato, and pimientos. Return chicken to
pressure cooker. Close cover securely. Place the PressureTru
indicator on the 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