| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Poultry, Pressure co |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up |
| 2 |
tb |
Peanut oil |
| 1 |
c |
Diced celery |
| 1 |
c |
Choped onion |
| 1/2 |
c |
Diced bell pepper |
| 4 |
|
Cloves garlic, finely chopped |
| 1 |
c |
Rhine wine |
| 4 |
c |
Canned whole tomatoes with juices |
|
|
Louiaiana hot sauce to taste |
| 1 |
ts |
Salt |
| 2 |
lg |
Bay leaves (whole) |
INSTRUCTIONS
Add the peanut oil to a very hot pressure cooker pot. Brown the cut up
chicken pieces nicely on all sides. Add all the rest of the ingredients to
the pot and stir to blend. The amount of Louisiana Hot Sauce you add
determines how "piquante" your dish will be. Start off with a little, you
can always add more at the table when the meal is served.
Place lid on pressure cooker tightly. Put pressure regulator weight in
place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.
When the pressure has been reduced, open the pot and place back on the
burner. Stir the ingredients very gently to distribute and check the
consistency of the sauce. If it is too thin, turn the fire up high and
reduce the liquid. If it is too thick, add a little water.
Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot
Sauce on the side for those who like it fiery hot.
Posted to IChef 11/1/96 by Cindy Hartlin
Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby
<MsRooby@sprintmail.com> on Apr 13, 1997
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