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18
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
1
⁄
3
cup white wine
1
1
⁄
2
cups sliced onions
1
⁄
2
cup chopped carrots
1
⁄
2
cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure regulator
on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Place
chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until thickened. Pour over chicken.
Nutrition Information Per Serving 6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol
1 tablespoon vegetable oil
1 cup chopped onion
1 tablespoon chopped garlic
3 pounds chicken thighs,
skinned
1 cup chicken broth
1 tablespoon chopped parsley
1
⁄
2
cup chopped celery leaves
1 teaspoon oregano
1 teaspoon basil
• • • • • • •
1 can (4 ounces) sliced black
olives
2 tablespoons cold water
2 tablespoons flour
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add
onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator
on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove
chicken to a warm dish. Add olives to liquid and heat. Mix water with our. Stir into hot broth. Heat until
sauce thickens, stirring constantly. Pour sauce over chicken.
Nutrition Information Per Serving 6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol
HERBED CHICKEN
BAYOU BOUNTY CHICKEN
1
1
⁄
2
pounds chicken pieces
1 can (15 ounces) whole
tomatoes, undrained, cut up
3
⁄
4
cup chopped onion
1
⁄
3
cup chopped green pepper
1
⁄
3
cup chopped celery
2 cloves garlic, minced
1
⁄
2
tablespoon extra-spicy
seasoning blend
• • • • • • •
Hot cooked rice (see page 31)
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.
Nutrition Information Per Serving 3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol
CHICKEN AND DRESSING
2
1
⁄
2
cups cooked chicken, cut
into bite size pieces
1 can (10
1
⁄
2
ounces) cream of
chicken soup
1
1
⁄
2
cups seasoned bread crumbs
1
⁄
4
cup chopped celery
1
⁄
4
cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1
1
⁄
2
cups water
Place chicken in greased metal bowl which will t loosely in the cooker. Cover chicken with chicken soup.
Combine stufng, celery, onion; moisten with bouillon cubes dissolved in water. Spread over chicken soup.
Cover bowl rmly with aluminum foil. Pour 1
1
⁄
2
cups 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.
Nutrition Information Per Serving 6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol