Italian Chicken With Pepper
Ingredients
pepper4 servings
canned tomatoes2 medium
frying chicken1
basil1 teaspoon
garlic cloves2
bell pepper1 medium
olive oil1 tablespoon
onion1
pepper flakes4 servings
red wine vinegar2 tablespoons
salt0.5 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a 2 1/2-quart pressure frypan or larger pressure cooker, heat oil over high heat.
Add chicken and cook until browned on all sides.
Remove from pan and set aside.Add onion, green bell pepper and garlic.
Cook until softened.
Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.Close lid and bring pressure to second red ring (15 pounds pressure) over high heat.
Adjust heat to stabilize pressure at second red ring.
Cook for 10 minutes.Remove from heat and use Natural Release Method.Arrange chicken on a warm platter and cover with vegetables and sauce.This recipe yields 4 servings.Comments: The vegetables and sauce are delicious served over polenta for a complete Italian meal.
Prego!
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