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Wednesday, May 20

Pressure-cooker chicken molé

Olive oil
2 tablespoons
Onion, finely chopped
1 large
Chicken pieces, bone in, skinned
3 pounds
Mole sauce
16 ounces
Salt, sea

Rice, cooked
2 cups
Spinach, cooked, finely chopped
½ cup
Sour cream

4 springs
Lime, cut into wedges
  1. Combine the oil and onion in the pressure cooker. 
  2. Set to Sauté on high temperature, cooking for at least 10 minutes, stirring occasionally, until well colored but not burnt; transfer to a plate, and season with salt. 
  3. Add the chicken pieces to the cooker in a single layer, and cook for 5 to 8 minutes, turning once, until browned on both sides; work in batches, if necessary. 
  4. Return the onions to the cooker, and season lightly. 
  5. Stir in the mole sauce; the chicken should be covered by ¾-inch of sauce, add water or stock if needed. 
  6. Lock the lid and bring to high pressure, and cook for 15 minutes; let cool naturally. 
  7. Taste and adjust the seasonings. 
  8. Combine the rice and spinach, and divide among warmed plates. 
  9. Serve with sour cream, cilantro sprig, and lime wedge. 
Recipe mildly adapted from The Pressure Cooker Cookbook by Laura Washburn

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