The spicy, rich dip is a perennial favorite. Blended with a delectable cheese mixture are bacon and broccoli.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ large red bell pepper, diced
- ½ red onion, diced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups water, or as needed
- 6 skinless chicken leg quarters, separated into thighs and drumsticks
- salt to taste
Instructions
- Heat olive oil in a pressure cooker over medium heat. Stir in red bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until golden.
- Dissolve tomato paste in 1 cup water and pour it into the pressure cooker. Place chicken thighs and drumsticks in the pan so the pieces are evenly spaced. Add enough water so that the chicken is nearly covered.
- Seal the pressure cooker and bring up to pressure over high heat. Reduce the heat to low, maintaining full pressure; cook for 15 minutes. Turn off the heat and allow the pressure to drop naturally, about 20 minutes. Season chicken with salt to taste.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 1 g |
| Protein | 43 g |
| Saturated Fat | 7 g |
| Sodium | 220 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry, too bland for my tastes. Needs black pepper or something with a bit of a kick. Thanks for the recipe. Wish I would have liked it.
Everybody loved it. And it is sooo easy to do!
very mild flavor, wish I wouldn’t have put in so much water but got nervous about the pressure cooker that I don’t use very often. the onions and peppers really didn’t have a chance to shine through. My 6 year old daughter wanted me to put it at 4 stars because she loved it.
I recommend slightly less water but otherwise, it was delicious
Very tasty for people in the mood for a simple rice and beans dish compliment. Made as suggested by reviewer Arlene Lopez in a Dutch oven. I browned three skin-on thighs and four skin-on drumsticks. Make sure to drain as much of the oil off as possible after browning. Added olives at the end. Yummy!! I will Remember to add green peppers and white wine as directed next time. Thanks Arlene
De-Lish-Us!!! I added s pinch of Cayenne pepper for a little heat… A do- over for sure!
This was really good! I followed the recipe, but used chicken broth for the water and took suggestions of adding bay leaves during cooking and green olives at the end. The BF was greatly impressed! Thank you for sharing!
For more authentic flavor, add 2 bay leaves to “sofrito” mixture of onions bell peppers garlic and tomato sauce before closing pressure cooker. For a tasty add in, I add olives stuffed with pimentos once chicken is thoroughly cooked.
Turned out good – I think I added too much water – my sauce was pretty watery.
This was delicious and enjoyed exactly as the recipe was written.
Fast, good and healthy. Lot of possibilities for improvization. I do this often.
This was sooo good. I’m Cuban American, I forgot all about this recipe (DUH). It brought back Tons of memories of my Mom in the Kitchen. I’m extremely afraid of a presure cooker ( Boom!! comes to mind) but I used a Dutch oven, over the stove. I made it how my Mom showed me. I made it with Chicken thighs and legs and browned them in the pan a little but not cooked through. My Mom would add Green olives to the Fricasse. I also used Green bell pepper, Onions, Lots of Garlic and a Bay leaf with some Vino Seco, (dry white wine) tomato sauce with a little water. Don’t forget to scrape the bottom of the pan for the chicken drippings. Took about 35 to 45 minutes and the chicken was coming off the bone. Mmmmm, so good my family loved it. I’ll be making this again Serve over steamed rice and platanitos fritos ( Fried sweet plantains).
I am always looking for pressure cooker recipes. Thank you ,I will give this a try. Love my cooker.