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Hearty Chicken Cacciatore

This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. —Mary Beth Jung, Hendersonville, North Carolina
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    6 servings

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 bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken
  • in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel.
  • Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.)
  • Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Editor's Note: This recipe was tested at 15 pounds of pressure (psi).
Nutrition Facts
1 each: 410 calories, 24g fat (5g saturated fat), 88mg cholesterol, 699mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 31g protein.

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