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Chicken Cacciatore

This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes...a top pick for busy families.

6 ServingsPrep: 30 min. Cook: 10 min.

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds) , cut up
1/4 cup canola oil
1 medium green pepper, cut into strips
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup water
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained
Hot pepper sauce to taste

Directions

In a large resealable plastic bag, combine the flour, salt, paprika
and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a pressure cooker, brown chicken in batches in oil over
medium-high heat. Return all chicken to cooker; add the green
pepper, onion, garlic, tomatoes and water.
Close cover securely; place regulator on vent pipe. Bring cooker to
full pressure over high heat. Reduce heat to medium-high and cook
for 8 minutes. (Pressure regulator should maintain a slow steady

2 of 2

Chicken Cacciatore (continued)

Directions (continued)

rocking motion; adjust heat as needed.) Remove from the heat; cool
immediately according to manufacturer's directions until pressure is
completely reduced.
Using a slotted spoon, remove chicken to a platter. Add tomato paste
and mushrooms to pan juices; cook and stir over medium heat until
bubbly. Add hot pepper sauce and chicken; heat through. Yield: 6
servings.

Editor's Note: This recipe was tested at 15 pounds of pressure (psi).

Nutrition Facts: 1 serving equals 410 calories, 24 g fat (5 g saturated fat), 88 mg cholesterol, 699 mg sodium, 18 g carbohydrate, 5 g fiber, 31 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.