INGREDIENTS
- 2 tablespoons vegetable oil
- 1 red onion, diced
- 2 cloves garlic, chopped
- 198g can chipotle in adobo sauce, coarsely chopped
- 1 tsp ground cinnamon
- Pinch ground cloves
- 1 x 420g can chopped tomato
- 1 cup raisins
- 1/3 cup almond butter
- 1 tsp salt
- 1 red capsicum, cut into 2cm dice
- 1kg chicken thigh fillets, cut into 5cm cubes
- 60g dark bitter 80% chocolate, chopped
DIRECTIONS
- Select SAUTE setting on the Pressure Cooker and press START/CANCEL button. Preheat removable cooking bowl for 3 minutes and add half the oil, onion and garlic; cook, stirring for 5 minutes to soften onion.
- Stir in chipotle, spices, tomato, raisins, almond butter and salt along with 1/3 cup water. Bring to the simmer and cook 5 minutes, stirring frequently.
- Press START/CANCEL button to deselect setting and pour sauce into a jug or saucepan large enough to fit the sauce. Puree with a stick blender or in a blender until smooth.
- Return sauce to removable cooking bowl along with chicken and capsicum and mix well. Select WHITE RICE setting and press timer to 17 minutes; press 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 and stir in chocolate. Taste and adjust seasoning with salt.
- Serve with coriander rice
TIPS:
This recipe can be made with chicken pieces on the bone; add an extra 10 minutes to cooking time.
Chipotle in Adobe sauce can be purchased from good delis and green grocers. Substitute with a tablespoon of smoked paprika and 1 tsp cayenne pepper.
This sauce has a good spicy kick, if its too hot, only use ½ can of chipotle and store the rest in a sealed container in the refrigerator for 2 weeks.