Mexican Chicken

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

1. 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.
2. 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.
3. 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.
4. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid, remove the tender chicken and set aside.
5. 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.
6. Once the sauce has thickened, return the shredded chicken to the sauce and stir until well combined.
7. Serve in soft tacos with your favourite accompaniments.