Chicken Cacciatore over Stir-Fried Vegetables (Serves 6)
My mother used a pressure cooker when I was a kid. Iron chefs use them in Kitchen Stadium on the Food Network. I wasn’t sure I wanted to learn to work with a new gadget until a recipe for Pressure Cooker Cacciatore on a website where I participate inspired me. The pressure cooker intimidated me at first, but it was easy to use and the results were incredible… Fork-tender chicken breasts with incredible flavor and the whole meal ready in less than 30 minutes.
Prep and cook time: 25-30 minutes
6 boneless, skinless chicken breasts
1 sweet yellow onion
1 red, yellow, or green bell pepper
8 ounces of mushrooms
2-3 yellow squash
1 28-ounce can of diced tomatoes (I used fire-roasted Muir Glen tomatoes that were fabulous)
1 6-ounce can of tomato paste
1 can of pitted black olives
Low sodium chicken broth (Imagine Organic includes no sugar or soy)
Extra virgin olive oil
Crushed red pepper
Chop onion, bell pepper, and mushrooms into bite-sized pieces. Chop squash and zucchini into bite sized pieces for stir-fry. Add two tablespoons of olive oil to pressure cooker over medium heat. Add onion and let cook a few minutes until tender. Add bell pepper and mushrooms. Add a nice dusting of salt, oregano, black pepper, and red pepper. Add a heavy dusting of garlic powder. Add black olives with all the juice in the can. Add 1/2 cup of chicken broth. Stir ingredients together. Season both sides of chicken with a dusting of salt and garlic powder and arrange on top of vegetables. Add diced tomatoes and tomato paste. Don’t stir it; just plop on top. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 8 minutes. Turn off heat, allow pressure to come down naturally, remove top.
While chicken cacciatore is cooking, add one tablespoon of olive oil to a wok over medium heat. Add squash and zucchini. Add salt, garlic powder, and black pepper to taste. Stir together, cover, and let cook 6-10 minutes. Transfer a layer of squash and zucchini to plates. Arrange a chicken breast over the squash and zucchini. Ladle vegetables from the pressure cooker over the chicken and squash and zucchini. Enjoy!
Notes: My recipe is a little different from the one by Christie Tracy that originally inspired me to buy a pressure cooker because I had to do it my way. I’ve actually cooked this recipe twice and done it a little different each time. Variety is the spice of life.
You can serve chicken cacciatore over any vegetables. Some like it over shredded cabbage. I like it over stir-fried fennel or bok choy. Almost anything works. Experiment!
I own a Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz and Organic Gardening described as the Rolls-Royce of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
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