I have been writing about how much I love my pressure cooker. I love that you can take different cuts of meat, tough or tender, and the result of using the pressure cooker is to end up with a super tender cut of meat. These Pressure Cooker Mexican Chicken breasts just melt in your mouth or fall apart with a fork. Now, don’t think that the meat loses all of its consistency because that is not the case. You have to find the right amount of cooking time for your desired result. In the case of these chicken breasts, I set the pressure cooker to somewhere between 40 & 45 minutes. So the chicken held together but was just ready to fall apart.
The pressure cooker takes on any meat or beans. I have made kidney beans and they came out so creamy. The first recipe I tried was PRESSURE COOKER SHORT RIBS. I have also tried a number of dishes with rice from Jambalaya to this PRESSURE COOKER ARROZ CON POLLO. Now, to be clear, the pressure cooker is not perfect for all dishes and is not the perfect substitute for all dishes. It just makes so many recipes easier to make. The Arroz Con Pollo was so easy because it was a one pot meal. Each phase of the dish was cooked in the pressure cooker. So when complete, there is only one pot to clean. How good is that. Being critical, though, when cooking rice in the pressure cooker, it loses some of its fluffiness as you would expect from stove top cooking.
Getting back to the main reason for the post, I wish I could tell you ow complicated this recipe is. The chicken is marinaded in a spice and oil mixture. While I wrote about how everything can be cooked in the pressure cooker, I had a different idea for the execution of this dish. I was looking for those grill marks. It is the middle of winter so I used my pan that gives me the grill marks. Cooked super fast on high heat and then thrown into the pressure cooker to get perfectly tender chicken. I served the chicken over a roasted red pepper sauce and topped it with pickled red onions and an avocado (yogurt) crema.
The combination of spices for the chicken and made into a marinade.
Putting the frill marks on the chicken.
The Pressure Cooker Mexican Chicken plated.
Pressure Cooker Mexican Chicken
- 12 Whole Bone in Chicken Thighs
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Adobo Seasoning
- 1 Tbsp Spanish Paprika
- 1 Tbsp Black Pepper
- 2 Tsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Guajillo Pepper
- 2 Tsp New Mexican Chili Powder
- 1 Tsp Aleppo Chili Pepper
- 1/2 Whole Red Pepper cut into slices
- 3 Stalks Celery rough chop
- 3 Whole Carrots rough chop
- 4 Cups Chicken Stock
- 1 Tbsp Canola Oil
Start by combining all the spices with the olive oil. Mix well. Add the chicken and rub well. Let marinate for an hour an up to overnight.
In a grill pan, grill the chicken on high heat for 2 minutes per side to get some grill marks.
Now take all the vegetables and saute in the canola oil for 4 - 5 minutes. Add in the chicken and the stock and set for 35 - 40 minutes.
That's it. Serve over a red pepper sauce, top with pickled red onions and an avocado creama. Enjoy!