CHICKEN

Acapulco Chicken

3 thick whole boneless breasts
1/4 cup olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1 1/2cups orange juice
1 cup rice
1/2 cup raisins
1/2 cup of bitter orange marmalade
1/2 cup flaked coconut
Salt and pepper to taste

Directions: In saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and set aside. Cut up chicken into 1" chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close lid, bring to high pressure then lower heat on stove and cook for 10 minutes. Remove from heat and release using cold water release method according to manufacturer’s directions. Open, stir, taste and add salt and pepper to taste.

Herb "Roasted" Chicken - Quick cooking and a minimal amount of liquid produces this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.

3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste

Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white.

Chicken Cacciatore

3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

Acapulco Chicken

3 thick whole boneless breasts
1/4 cup olive oil
4 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1 1/2cups orange juice
1 cup rice
1/2 cup raisins
1/2 cup of bitter orange marmalade
1/2 cup flaked coconut
Salt and pepper to taste

Directions: In saucepan, heat orange juice, raisins and marmalade until marmalade melts. Remove from heat and set aside. Cut up chicken into 1" chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the orange juice mixture plus the brown sugar, cinnamon, ginger and rice. Close lid, bring to high pressure then lower heat on stove and cook for 10 minutes. Remove from heat and release using cold water release method according to manufacturer’s directions. Open, stir, taste and add salt and pepper to taste.

Herb "Roasted" Chicken - Quick cooking and a minimal amount of liquid produces this juicy, tender and flavorful chicken dish. If possible, use fresh herbs for a more assertive fragrance.

3 lb. Chicken, cut into serving pieces
3 medium tomatoes, sliced
1/4 cup parsley, chopped
1 1/4 cup chicken broth or stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Hot, cooked brown or white rice
Parsley, chopped
Salt and pepper to taste

Directions: Heat pressure cooker, add butter and brown chicken. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs. Close lid and bring to high pressure, then cook for 15 minutes. Release pressure, remove lid and serve with either brown or rice white.

Chicken Cacciatore

3 tablespoons olive oil
2 pounds boneless chicken breast, cut into 2" cubes
1/4 cups chicken broth
1 cup white cooking wine
14 oz. sliced mushrooms
1 large onion, minced
2 teaspoons garlic powder
1 small bunch fresh basil
1 small can tomato paste
1/2 teaspoon thyme

Directions: In cooker, add olive oil and brown chicken breast for approximately 5 minutes, then add rest of ingredients. Close the lid and bring to high pressure; lower heat and cook for 12 minutes. Release the pressure and remove the lid. Serve with pasta, preferably spaghetti.

Arroz Con Pollo

• 1 cup long grain white rice
• 1 1/2 cups water
• 1 cup water
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• 1 (3-pound) chicken, cut into serving pieces
• Paprika
• Salt and pepper
• 2 tablespoons vegetable or olive oil
• 2 medium onions, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon saffron
• 1 (13 1/2-ounce) can chicken broth
• 1 tomato, peeled and chopped
• 1 (10-ounce) package frozen green peas
• 1 cup sliced green olives
• 1 (4-ounce) jar pimiento, sliced

Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart Presto® pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken. Remove water and rack or basket from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Saute onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.
Makes 4 to 6 servings

Chicken Cacciatore

• 1 (3-pound) chicken, cut up
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons vegetable or olive oil
• 1/4 cup diced salt pork
• 1 1/2 cups sliced onions
• 2 cloves garlic, minced
• 2 tablespoons minced parsley
• 1/2 teaspoon chopped fresh oregano OR 1 teaspoon dry oregano
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 (1-pound) can Italian tomatoes, chopped
• Salt and pepper
• 1/2 cup white wine
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• 1 (6-ounce) can tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart Presto® pressure cooker. Saute pork until crisp. Add onions and saute until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken.
Makes 4 to 6 servings

East Indian Chicken

• 1 (3-pound) chicken, cut up
• 1 cup water
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 2 tablespoons vegetable or olive oil
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• 2 teaspoons cornstarch
• 2 teaspoons cold water

Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto® pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.
Makes 4 to 6 servings

Lemon Herbed Chicken

• 1 (3-pound) chicken, cut up
• Salt and pepper
• 2 to 4 tablespoons vegetable or olive oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 cup chopped parsley
• 1/2 cup chopped celery leaves
• 2 teaspoons chopped fresh oregano OR 1 teaspoon dry oregano
• 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
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• 1 cup pitted black olives
• 2 tablespoons flour
• 2 tablespoons cold water

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto® pressure cooker. Sauté onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken.
Makes 4 to 6 servings

If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid.

Chicken Paprikas

• 1 (3-pound) chicken, cut up
• Salt and pepper
• 2 to 4 tablespoons vegetable oil
• 1 onion, chopped
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 1/4 cup tomato sauce
• 2 tablespoons Hungarian-style Paprika
• 3 tablespoons dill weed
• 1 cup chicken broth
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• 1 tablespoon flour
• 3/4 cup sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto® pressure cooker. Saute onions, green pepper, and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables to pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens. Pour sauce over chicken.
Makes 4 to 6 servings

San Francisco Chicken

• 3 pound chicken, cut into serving pieces
• 1 cup water
• 1 green pepper, cut into thin strips
• 1 onion, cut into thin strips
• 1/2 teaspoon grated orange rind
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• 1/2 cup orange juice
• 2 tablespoons sherry
• 2 tablespoons soy sauce
• 1/8 teaspoon ginger
• 1 tablespoon brown sugar
• 2 teaspoons margarine
• 1 tablespoon cornstarch
• 1/4 cup slivered almonds

Place chicken on cooking rack or in steamer basket in a 4- or 6-quart Presto® pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices.
Makes 6 servings

Sweet 'n Sour Chicken

• 1 (3-pound) chicken, cut up
• 1 tablespoon vegetable or olive oil
• 1/2 cup sliced celery
• 1 green or red pepper, cut into chunks
• 1 (20-ounce) can pineapple chunks, drained and juice reserved
• 1 cup reserved pineapple juice (add water if necessary)
• 1/4 cup brown sugar
• 1/2 cup vinegar
• 2 tablespoons soy sauce
• 1 tablespoon catsup
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon ground ginger
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• 2 tablespoons cornstarch
• 2 tablespoons cold water

Heat oil in a 4- or 6-quart Presto® pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice.
Makes 4 to 6 servings

Chicken with Cracked Pepper

• 2 chicken breasts, boned, skinned, and cut in half
• 1 to 2 teaspoons cracked mixed peppercorns
• 1 to 2 tablespoons olive or vegetable oil
• 1/4 cup chopped chives or green onion tops
• 1 small garlic clove, minced
• 2 tablespoons brandy, optional
• 1 cup chicken broth
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• 1/4 cup packaged prepared bread crumbs
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped parsley

Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto® pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack or steamer basket in cooker. Put chicken on cooking rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired.
Makes 4 servings

Chicken with Raspberry Vinegar

• 2 chicken breasts, skinned, boned, and cut in half
• Salt and pepper
• 2 to 3 tablespoons olive oil or vegetable oil
• 1/2 pound shallots or small boiling onions
• 1 cup chicken broth
• 3 tablespoons raspberry or red wine vinegar
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• 3/4 cup quick cooking rice
• 1/2 cup fresh raspberries

Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart Presto® pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Return pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken.
Makes 4 servings

Coq Au Vin

• 1 (3-pound) chicken, cut up
• 1 onion, sliced
• 1 carrot, sliced
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices bacon
• 1/2 pound mushrooms, sliced
• 1 cup red wine
• 1 clove garlic, minced
• 2 teaspoons minced parsley
• 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
• 1 small bay leaf
• 1 (1-pound) can white onions, drained
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• 1/4 cup brandy

Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto® pressure cooker until crisp; remove, crumble, and set aside. Saute mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.
Makes 4 to 6 servings

Pressure Cooker Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves
1 2 1/2 ounce jar sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried sage, crushed
1/4 teaspoon dried marjoram, crushed
dash garlic salt
dash black pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry white wine

Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Set aside. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks. Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Place pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm. For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. Serves 4.