by Kate Heyhoe
- 2 carrots, cut on the diagonal into 1-inch lengths
- 1 stalk celery, cut into 1-inch lengths
- 4 or 5 chicken breast halves, on bone but with skin removed
- 1 cup Concentrated Red Chile Sauce
Place the chicken breasts in the pressure cooker with the vegetables and the sauce. Stir until all ingredients are coated with the sauce. Lock the pressure cooker lid on the pot, then bring to high pressure. Maintain the pressure for 5 minutes, then use t he natural release method. Serve the chicken with the sauce and vegetables.
Serving suggestion: garnish with chopped fresh cilantro. Serve with warm tortillas, rice or hominy to absorb the rich juices.
Copyright © 1997 Kate Heyhoe. All Rights Reserved.
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