BAYOU BOUNTY CHICKEN

Steamed Rice (recipe follows)
1 1⁄2 pounds chicken pieces
1 (15 ounce) can whole tomatoes, undrained, cut up
3⁄4 cup chopped onion
1⁄3 cup chopped green bell pepper
1⁄3 cup chopped celery
2 cloves garlic, minced
1⁄2 tablespoon extra-spicy seasoning blend

Prepare rice; keep warm.

Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Serve chicken and sauce over rice.

CAUTION:
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

STEAMED RICE

1 cup long grain white rice
1 1⁄2 cups water
1 cup water

Combine rice and 1 1⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove rack and water.

Makes 3 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Main Dishes, Chicken, Poultry
Msg Link:  http://www.recipelink.com/msgid/3149173