Pulled Chicken with Fresh Tomatoes

Pulled Chicken with Fresh Tomatoes (Serves 1)

Tomato season is in full swing, so I have been eating fresh tomatoes at most meals. Drizzling the tomatoes with olive oil or balsamic vinegar and sprinkling them with salt is an option, but frequently I just eat them plain. I cook a whole chicken at least once per week, so typically have pulled chicken waiting in the refrigerator. The nice thing about Pulled Chicken with Fresh Tomatoes is that it can be ready in less than 5 minutes.

Pulled Chicken (Serves 4-5)
Prep and Cook Time: 30-40 minutes
Ingredient list:

1 whole young hen (mine are typically 4-5 pounds)
Red chili powder
Coriander powder
Ground cumin
Garlic powder
Turmeric
Salt

Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse and add the whole bird and the giblets to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, coriander powder, ground cumin, turmeric, and red chili powder. Add enough water to submerge the chicken. In my case that is about 10 cups. 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 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks.

Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to an air-tight container.

Notes: You can boil a whole chicken in a Dutch oven or stock pot for about 50 minutes and get about the same result as pressure cooking a whole bird 30 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth.

You can make a tasty chicken broth soup with the whole batch or use it a cup at a time in recipes that need a little chicken flavor and moisture. I discard broth after a week because I am always making new and don’t bother to freeze it like I used to do.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) 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 of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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