| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Chicken, Pressure co, Tomatoes, Beer, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken; cut up |
| 2 |
tb |
Peanut oil |
| 1 |
pk |
McCormick's taco seasoning |
| 1 |
cn |
Beer; or 3/4 can |
| 2 |
c |
Canned whole tomatoes; or 1 1/2 cup |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Add the peanut oil to a very hot pressure cooker pot. Brown the cut up
chicken pieces on all sides. Add all the rest of the ingredients to the pot
and stir to blend. Place lid on pressure cooker tightly. Put the pressure
regulator weight in place. Leave heat under cooker on High until the weight
begons to jiggle. Lower heat immediately to level that keeps the weight
just barely moving. (With electric stove, may need to move to warm burner
to lower pressure quickly.) 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 burnder. Stir the ingredients very gently to
distribute and check the consistency of the sauce, if it is too thin, turn
fire up to High and reduce the liquid. If it is too thick, add a little
water. MC formatting and posted on TNT by bobbi744@sojourn.com
Serving Ideas : Serve with hot tortillas/guacamole and extra Salsa Cruda.
NOTES : Wonderful flavor. Served it with rice and tortillas and Mexican
bean salad. I found the broth a litte two thin. I would suggest cutting
down the beer and tomatoes to smaller amount given.
Recipe by: Carol Gee/AOL
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
<bobbi744@sojourn.com> on Sep 05, 1997
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