PRESSURE-COOKER SPRING-THYME CHICKEN STEW RECIPE: HOW TO ...
During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. —Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.
Nutrition Facts : Calories 389 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 37g protein. Diabetic Exchanges 5 lean meat
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI RECIPE: HOW TO ...
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.
Nutrition Facts : Calories 241 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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