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Recipe: Quick Barbecued Chicken (Pressure Cooker, 1980's)

Main Dishes - Chicken, Poultry
QUICK BARBECUED CHICKEN

2 to 3 tablespoons oil
3 to 4 pounds chicken parts (preferably thighs and drumsticks), skin removed
2 cups prepared barbecue sauce
1 1/2 cups coarsely chopped onions
1 large green bell pepper, diced (optional)

Heat 1 tablespoon oil in the cooker. Brown the chicken well on both sides in small batches, adding extra oil as needed. Set browned chicken on a platter.*

Pour off leftover oil if desired. Place the sauce, onions, and green pepper (if using) in the cooker. Stir well, taking care to scrape up any browned bits sticking to the bottom.

Add the reserved browned chicken plus any juices that have collected on the platter, stirring so that the chicken is well coated with sauce.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Place the chicken on individual plates or a serving platter and spoon the sauce on top.

*Browning the chicken contributes to the barbecued taste, but the dish is still very tasty if you don't want to take the time.

Makes 4-6 servings
Source: Cooking Under Pressure by Lorna J. Sass, 1989
MsgID: 019157
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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