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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.