Between the humidity coming up from a storm in Mexico and the temperature gauge hovering around the century mark, cooking is the last thing I want to do, but with my surgery date now 10 days away, I know that I will be making very few meals for the family due to movement restrictions, so I’m doing the deed today. 😉
The pressure cooker is definitely a cook’s friend on days like this! With this recipe you get a bonus of 2 recipes in one! The chicken, plus a bonus flavorful chicken stock that I am using as the base for my cabbage soup. Yum!
Chicken is the universal meat from which can spring any meal. My Mom’s go-to was the Zacky Farm’s Cut up Whole Fryer, seems like a good place to start, so that’s where I’ll start. I’ll make it early today and then the mood I’m in about an hour before dinnertime will determine how it ends up being served.
Zero Effort Pressure Cooker Chicken + Yummy Chicken Stock
- 1 – 3 1/2 to 4 1/2 lb fryer chicken (cut up)
- 2 TBLS Olive Oil
- Zatarain’s Cajun Spice Mixture (Seasoned Salt)
- 1/2 Medium Yellow Onion
- 1 – Large Poblano Pepper
- 5 Cloves Garlic
It should only take you 5 minutes to get all of the ingredients into the pressure cooker. After that it’s pretty much set it and forget it!
- Set your pressure cooker to the “Brown” setting.
- Pour the Olive Oil into the pressure cooker pan
- Cut the pepper in half, remove the seeds and veins, then cut into about 1″ chunks and place into pan
- Peel and chop the onion into roughly 1″ chunks and add to pan
- Peel the garlic and add to pan
- Sprinkle the Zatarain’s seasoning on both sides of the chicken
- Place each piece of the chicken, skin side down (or on edge so skin is in contact with the sides of the pan) into the pan on top of the vegetables
- Allow the chicken to brown, undisturbed for about 20 minutes, then close the lid of the pressure cooker and set to cook under pressure for 30 minutes
- When cooking cycle has ended, allow the pressure to return to normal naturally
At the end of the keep warm cycle, release the lid and remove the chicken from the cooker to a large bowl. It should be falling off the bones. I take the time to remove the bones, skin and cartilage at this point and use a fork to do a gentle separation of the meat.
Leave the remaining vegetables and garlic in the pan with the meat drippings. Skim ant visible fat and allow to cool.
If you aren’t using it immediately in another recipe, move the cooled Yummy Chicken Stock to a sealable container and refrigerate (up to 5 days) or freeze until ready to use.
Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood