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Full Online Book HomeLearning KitchenPoultry - Chicken - Pressure Cooker Barbecued Chicken
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Poultry - Chicken -  Pressure Cooker Barbecued Chicken Post by :vatek1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2387

Click below to download : Poultry - Chicken - Pressure Cooker Barbecued Chicken (Format : PDF)

Poultry - Chicken - Pressure Cooker Barbecued Chicken

2-3 Tbls. oil
3- 4 lbs. chicken parts, preferably thighs and drumsticks skinned
2 cups prepared barbecue sauce
1 1/2 cups chopped onions
1 large green pepper,s eeded and diced. (optional)

Heat 1 Tbls. 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 left over oil if desired.

Place the sauce, onions and green pepper 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 stiring 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 as directed with your pressure cooker. Remove the lid, tilting it away from you to allow any excess steam to release.

Place the chicken on a platter and spoon sauce on top. Serves 4-6

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1 lb boneless chicken OR firm tofu 2 Tbl. cornstarch 1 Tbl. soy sauce 10 (1") dried hot red peppers Seasoning Sauce: 1 Tbl. sake 2 Tbl. soy sauce 1 Tbl. sugar 1 tsp. salt 1 tsp. cornstarch 1 tsp. sesame oil 1 C. vegetable oil 1 tsp. szechuan peppercorns 1 tsp. fresh ginger, minced 1/2 C. roasted peanuts, chopped Hot cooked riceSkin chicken if necessary and chop chicken or tofu into 1" pieces. Combine cornstarch & soy sauce in medium bowl. Add chicken (tofu); mix well and let sit for 30 minutes. Meanwhile cut stems from dried peppers

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4 boneless, skinless chicken breast halves 1/4 cup (1/2 stick) butter 2 tablespoons Dijon mustard 1 clove garlic, minced, plus 1 whole clove, peeled 1 medium onion, finely diced 2-1/2 cups chicken broth 1 tablespoon flour 3/4 cup dry white wine 1/2 pound mushrooms, sliced 4 baguette slices, 1/8- to 1/4-inch thick 2 tablespoons finely chopped parsley, to garnish In a large skillet, heat butter and sauté chicken on all sides until browned. Remove from heat and set aside. In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended. Pour mixture into a sauté