Shredded chicken made in the pressure cooker. it is convenient and fast. It is ideal for cooking recipes such as dressings, salads or just serve with brown rice. The recipe is also widely used to make that snack and delicious chicken with the salad. Here's a simple and delicious recipe for shredded chicken in the pressure cooker.:
Ingredients
- (1 kg) chicken breast (or thigh, and sobrecoxas boneless)
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 1 large tomato, chopped
- 1/2 green bell pepper, or red-roughly chopped
- 1/2 cup (tea) of tomato paste
- 1/2 cup (tea) of chicken stock (or water)
- 1 spoon (tea) of cumin powder (optional)
- 1 spoon (tea) of paprika (optional)
- 1 spoon (tea) of soy sauce (optional)
- 2 tablespoons (soup) of olive oil or olive oil
- Salt and pepper to taste.
- 1 bay leaf (optional)
- Parsley or green onions, chopped, to decorate (optional)
Instructions
- Heat the oil in olive oil in pressure cooker over medium-high heat.
- Add the onion and the garlic is finely chopped. Sauté over medium heat until they are soft and golden brown.
- Add the tomato paste and with the bell pepper, finely chopped. Cook, covered, for about 5 minutes, until the tomatoes begin to break.
- To incorporate the tomato paste and toss to coat. Cook, covered, for 2 to 3 minutes.
- Place the chicken in in a saucepan, and mix well, cover it with the stew.
- Add the chicken stockthe cumin, paprika, and soy sauce (if using). Season with salt and pepper, to taste. Add the bay leaf, if using.
- Put the lid on the pressure cooker cook over medium-high heat. When the pot started to blow his whistle, reduce the heat to medium-low and cook, covered, for 15 to 20 minutes.
- Turn off the heat and wait for the pressure to come out naturally before opening the pressure cooker. If you're in a hurry, you can release the pressure manually by following the instructions of the manufacturer of your cooker.
- Remove the chicken from the pan and then put in a mixing bowl. Use two forks to hold back the chicken while it is still hot.
- Return the chicken meat to the pot and mix it with the remaining sauce. Cook for another 5 to 10 minutes to incorporate the flavors and thicken the sauce if necessary.
- Adjust the salt and black pepper the like. Garnish with parsley or chives, if desired.
Suggestions for Use
- Cream fillingUse the shredded chicken as a filling for tarts, pancakes or sandwiches.
- SaladsAdd to your salad, a choice of protein.
- Rice: Serve with rice or as a whole.
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