Servings: 4 to 6
An electric pressure cooker makes this braised chicken dish a meal you can turn to on a busy midweek evening. The meat is fall-off-the-bone delicious, and the sauce bursts with deep tomato flavor.
A very good pressure recipe. Tender thighs, flavorful sauce.
And I also the. Skin before serving .
Came out excellent. Only recommendation I have is to remove the skin of the chicken thighs after you pressure cook it but before you serve it. The skin is an unappetizing tenderness (as opposed to crispy skin). Otherwise great recipe. Will make again!
I made this last night in my stove top pressure cooker. It was wonderful. Used the bone-in, skin-on chicken thighs and just pulled the skin before eating. Collagen from the bones and flavor from the skin make this recipe work beautifully.
A bit disappointing. Came out very watery. It didn't thicken at the end. Used boneless, skinless thighs which may have contributed to that. The peppers dissolved during cooking. Better the next day when I re-heated it in the oven for 30 minutes with a few tablespoons of toasted flour. Maybe add flour during the last 10 minute simmering?
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