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Recipe

Multicooker Chicken Scarpiello with Rigatoni

Servings: 4

A classic of both Italian-American restaurants and home cooking, this sweet-and-sour dish cooks up quickly in an Instant Pot or other multicooker. The dried pasta cooks in the sauce, adding a bit of starch to thicken it nicely.

Ingredients

  • 2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. olive oil
  • 1 cup finely chopped sweet onions
  • 1/3 cup finely chopped celery
  • 2 Tbs. minced or grated garlic
  • 1 large hot cherry pepper from a jar, finely chopped; plus 2 Tbs. brine from the jar
  • 1 28-oz. can diced tomatoes, preferably San Marzano
  • 1-1/2 cups lower-salt chicken broth
  • 12 oz. rigatoni
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. unsalted butter

Nutritional Information

  • Calories (kcal) : 790
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 225
  • Sodium (mg): 730
  • Carbohydrates (g): 75
  • Fiber (g): 6
  • Sugar (g): 6
  • Protein (g): 55

Preparation

  • Generously season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Add the oil to the multicooker and press sauté. When the oil begins to shimmer, add the chicken and cook, stirring occasionally, until no longer pink, about 7 minutes. Add the onion and celery, and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cherry pepper, and cook, stirring, just until fragrant, about 30 seconds. Add the tomatoes, broth, 1/2 tsp. salt, and 1/4 tsp. black pepper, and cook, stirring occasionally, until well combined, about 2 minutes. Add the rigatoni and stir to combine. Using the back of a large spoon, press the pasta into the broth in an even layer. Press cancel.
  • Secure the lid, making sure that the valve is in the sealed position, and select pressure cook-low pressure. Set the timer for 6 minutes.
  • Once cooking is done, let sit in the pot for 10 minutes undisturbed, then use the quick-release method to release the remaining steam. Uncover the pot, stir in 2 Tbs. of the parsley, the pepper brine, and butter, and continue to stir until the butter is melted. Season to taste with salt and pepper. Divide among 4 bowls, garnish with the remaining parsley, and serve.

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