- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
3
Chicken and Vegetables
Description
This is a family favorite that I cook for my wife and daughter. It is quick to prep, quick to cook and clean-up is a snap. Use for a full family meal when time is at a premium. I make this in a Fagor Duo 8 Quart Pressure Cooker with Basket Insert at High Pressure.
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add to shopping list Ingredients
1 Teaspoon Paprika
1/2 Teaspoon ground pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Kosher or Sea Salt
3 Tablespoons canola oil
1 Can (14 1/2 oz.) chicken broth
3 Bone In Whole Chicken Legs
4 to 6 Medium Red Potatoes (Skin On) Quartered
4 Carrots cut into about 2 1/2
2 Sweet Onions (Yellow or White) Quartered
1 Tablespoon minced garlic
1 tablespoon Dried parsley Flakes
Preparation
1. Heat Canola in a Skillet on Medium High Heat
2. Mix Paprika, Pepper, Garlic Powder, Onion Powder, and Salt on a Plate, Dish or Bowl. Coat Chicken Generously on Both Sides. (You May Have To Repeat Ingredient Mixture For ALL Chicken Pieces).
3. In the Skillet, Brown Well, All Pieces of Chicken. It will Look Dark Brown or Close to Burnt. Set Aside.
4. In the Pressure Cooker Add Chicken Broth and Drippings From Skillet. Place Trivet or Raised Basket in Pressure Cooker. (Keep Above Broth)!!!
5. Place Chicken Pieces on Trivet or in Basket in the Pressure Cooker. Bring to High Pressure, Reduce Heat to Lowest Possible Setting to Maintain Pressure and Cook for 20 Minutes.
6. After 20 Minutes, Reduce Pressure Using the Quick Release Method. Add the Potatoes, Carrots and Onions to the Basket or Trivet on Top of the Chicken. At this time Add the Optional Minced Garlic and Parsley Flakes (Sprinkled Over Entire Dinner).
7. Close Lid, Return to High Pressure and Cook an Additional 7 Minutes
8. Use Quick Release Method to De-Pressurize and Serve. You May Use Flour or Corn Starch to Make Gravy for the Chicken and Vegetables out of the Broth.
9. ENJOY!!!!!!
Questions or Comments? Contact Big Daddy at: rangerwd@gmail.com
