Recipe: Pressure Cooker Recipes - World Class Chicken (7 recipes)

PRESSURE COOKER WORLD CLASS CHICKEN!
How to make great ethnic chicken dishes with pressure cooking!
Source: Presto Pressure Cooker

Chicken is truly an international food. Its use crosses most cultural, religious and geographic boundaries, making it a favorite food all over the world. One reason for chicken's global popularity is its versatility. Chicken can be prepared in almost as many ways as there are people to enjoy it. Available in most parts of the world year-round, chicken also is an inexpensive food that's low in fat and calories, yet high in protein and good taste.

Though it may be a distinctly American invention, pressure cooking is the ideal way to create great and authentic ethnic chicken dishes. It's fast -- three to ten times faster than other methods -- plus there's nothing like pressure cooking for bringing out all the robust flavor and natural goodness of chicken in any of its delicious worldwide renditions.

In less than ten minutes, you can cook each of these exciting chicken entrees in your pressure cooker. So, chart a course for world-class dining and discover for yourself these delightful chicken dishes from around the globe.

Helpful Hint:
While these recipes call for a whole, cut-up chicken, you can substitute chicken parts if you wish. One whole chicken equals: 6 to 8 thighs, or 3 breasts, or 6 to 8 legs, or 4 legs with thighs attached.

Prior to using, be sure to read and follow the manufacturer's care and use manual which accompanies your pressure cooker. Do not attempt to remove cover until pressure is completely reduced. Do not overfill pressure cooker.

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The marriage of world trade and native resources makes French cuisine the finest in Europe, if not in the world. In addition, France is famous for its fine wines. One of the country's most popular dishes is Coq Au Vin (Chicken with Wine), a delectable entree made with red wine and mushrooms. Coq Au Vin may be served with parslied new potatoes and a green salad. For dessert, serve another French favorite, cheese with fruit.

COQ AU VIN
Makes 4 to 6 servings

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
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.

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The ancient Greeks were the first to discover chicken's splendid possibilities for the banquet table. The Mediterranean landscape of Greece is rich with the fragrant lemons and herbs that are essential to Greek cooking. Serve Lemon Herbed Chicken with Greek pasta (Orzo) and a green salad topped with Feta cheese. For dessert, serve another specialty of the Greek Isles, honey-drenched Baklava.

LEMON HERBED CHICKEN
Makes 4 to 6 servings

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
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. Saute 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.

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

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Hungarian cuisine differs from that of its European neighbors by its generous use of paprika, which in Hungary is available in hot, medium, or mild versions. A "paprikas" is a Hungarian favorite, made with meat, poultry or fish in a sauce of rich cream and paprika. For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.

CHICKEN PAPRIKAS
Makes 4 to 6 servings

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
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.

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Cacciatore means "hunter" in Italian. And what could taste better after a day's hunt than fresh chicken prepared with Italy's native tomatoes, olive oil, onion, garlic, and wine. For starters, serve an antipasto salad, followed by Chicken Cacciatore with pasta and shredded Parmesan cheese. Round out the meal with garlic bread and spumoni.

CHICKEN CACCIATORE
Makes 4 to 6 servings

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
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.

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The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.

EAST INDIAN CHICKEN
Makes 4 to 6 servings

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
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.

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Modern Spanish cuisine has been profoundly influenced by the Moors, who occupied Spain for 700 years. The Moors, a cultured and sophisticated people, brought technological as well as culinary expertise to Spain's primarily peasant population. For example, the Moors brought irrigation to Spain and introduced the cultivation of rice, now a staple in any Spanish meal. Spain's popular Arroz Con Pollo (Chicken with Rice) is delicious served with an orange and onion salad and caramel custard for dessert.

ARROZ CON POLLO
Makes 4 to 6 servings

1 cup long grain white rice
1 1/2 cups water
1 cup water
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, 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 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.

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The concept of "The Five Flavors" -- bitter, salty, sour, hot, and sweet -- seems to have been well established in Chinese haute cuisine by the 4th Century B.C., although it had its roots much earlier among the peasants across the vast country. The followers of Confucius had the wisdom to realize that contrast is the essence of good menu planning. Begin dinner with egg rolls, followed by Sweet 'n Sour Chicken with rice or chow mein noodles. For dessert, serve orange sherbet or almond cookies.

SWEET 'N SOUR CHICKEN
Makes 4 to 6 servings

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
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.

STEAMED RICE
Makes 4 to 6 servings

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

Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes.