Paprika Chicken and Roasted Sprouts

Pressure Cooker Meal

I love my pressure cooker. I know there are tales of how dangerous they are but I feel like with new technology that they are simple and efficient. My husbands 84 year old grandmother cooks everything daily in her pressure cooker. I am pretty sure if she can you can. My pressure cooker is very simple and very old. It is manual and goes on a stove. There are some pretty amazing new devices such as the InstaPot you can find on Amazon that is completely digital and electric. I have not yet tried this device but would love to! The reviews are excellent.

I love chicken thighs. I usually use them or the whole chicken. This is an excellent dish for chicken thighs ( bone in or out).

You will need:

4-8 chicken thighs ( depends on how much protein you prefer, I suggest two thighs per person)

3 carrots large cubes

1 white onion diced

1 cup green olives sliced ( I used garlic stuffed green onions that I had in the pantry)

2 tablespoons tomato paste

2 cups chicken broth or water

1 tablespoon paprika or smoked paprika

1 teaspoon oregano

salt and pepper to taste

You can do this dish in a slow cooker or a large ceramic pot on the stove top. This recipe is for the pressure cooker due to the time I had available. In a normal stew pot on the stove I would suggest cooking 45 minutes minimum to thoroughly cook the chicken and develop the flavors.

Put the base of the pressure cooker on the stove and turn the heat to medium high. Add a tablespoon of oil to the bottom of the pan. Sear the chicken on each side. Add the carrots, onions, and spices cook for 2 minutes. Add the rest of the ingredients and bring to a boil. Place the top on the pressure cooker and wait for the cooker to seal. Cook under pressure for 20 minutes. Take this time to make your brussels sprouts.

I served this in a big bowl so that the flavors of both dishes could mingle. We are not consuming grains currently but this could be served with noodles or grains.




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