A Perfect Pantry
Mexican Chicken
- PREP TIME
15 min - COOK TIME
25 min - READY TIME
40 min - SERVINGS
4
INGREDIENTS
- 1 onion diced
- 2 ripe tomato, diced
- 1 roasted red capsicum, chopped
- ½ cup white wine vinegar
- 3 tbsp cumin seeds
- 2 tbsp coriander seeds, ground
- ½ cup maple syrup
- 3 red chillies, deseeded
- 3 tbsp chipotle sauce or 3 chipotle chillies
- 1 tsp salt
- 6 chicken thigh fillets
DIRECTIONS
- Select SAUTÉ setting on the Pressure Cooker and press START/CANCEL button. Add the oil and onion, cook, stirring for 2 minutes to soften onion.
- Add tomatoes, capsicum, vinegar, cumin seed, coriander, maple syrup, chillies, chipotle and salt. Bring to the simmer and cook 5 minutes, stirring frequently. Press the START/CANCEL button.
- Add the chicken and stir. Lock Pressure Cooker lid into place and press STOP/ WHITE RICE then START/CANCEL button. Allow to cook until the pressure cooking time has counted down.
- Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid, remove the tender chicken and set aside.
- Press the STOP/SEAR button and START to allow the sauce to reduce until it has thickened. Meanwhile, remove the chicken and shred it into pieces.
- Once the sauce has thickened, return the shredded chicken to the sauce and stir until well combined.
- Serve in soft tacos with your favourite accompaniments.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing