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Title: Gee's Mexican Quick Chick (Pressure Cooker)
Categories: Chicken Pressure Tomato Beer Mexican
Yield: 4 Servings
| 1 | Frying chicken; cut up | |
| 2 | tb | Peanut oil |
| 1 | pk | Mccormick's taco seasoning |
| 1 | cn | Beer; or 3/4 can |
| 2 | c | Canned whole tomatoes; or 1 1/2 cup |
| 1/2 | ts | Ground cumin |
Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces on all sides. Add all the rest of the ingredients to the pot and stir to blend. Place lid on pressure cooker tightly. Put the pressure regulator weight in place. Leave heat under cooker on High until the weight begons to jiggle. Lower heat immediately to level that keeps the weight just barely moving. (With electric stove, may need to move to warm burner to lower pressure quickly. ) Time from this point on for 12 minutes. Remove pot from heat and cool. When the pressure has been reduced, open the pot and place back on the burnder. Stir the ingredients very gently to distribute and check the consistency of the sauce, if it is too thin, turn fire up to High and reduce the liquid. If it is too thick, add a little water. MC formatting and posted on TNT by bobbi744@sojourn. com
Serving Ideas : Serve with hot tortillas/guacamole and extra Salsa Cruda.
NOTES : Wonderful flavor. Served it with rice and tortillas and Mexican
bean salad. I found the broth a litte two thin. I would suggest cutting
down the beer and tomatoes to smaller amount given. Posted to MM-Recipes
Digest V4 #10 by Dean Powers Recipe by: Carol Gee/AOL
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