Cat Cora’s pressure cooker stewed Chicken Kapama
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Cinnamon gives this dish a uniquely Greek flavor.
Ingredients
Dry medium grain brown rice
1⅓ cup(s)
Chicken broth
2½ cup(s), divided
Uncooked boneless skinless chicken breast
2 pound(s)
Ground cinnamon
1 tsp
Kosher salt
½ tsp
Black pepper
¼ tsp
Olive oil
1½ Tbsp
Uncooked onion
2 large, roughly chopped
Garlic
3 clove(s), minced
Water
2 cup(s)
Canned diced tomatoes
14½ oz
Tomato paste
6 oz
Garlic
2 clove(s), left whole
Instructions
1
Cook rice according to package directions, replacing 2 cups cooking water with 2 cups broth.
2
Meanwhile, sprinkle chicken with cinnamon, salt, and pepper.
3
Turn pressure cooker to sauté function; heat oil. When hot, brown chicken on all sides, about 5 -7 minutes (brown in batches, if necessary). Remove from cooker; set aside.
4
Add onions and minced garlic to cooker; sauté until soft, about 3 minutes. Add remaining 1/2 cup broth; scrape browned bits from bottom to deglaze cooker.
5
Stir in water, diced tomatoes, tomato paste, and whole garlic cloves. Add chicken and its juices to cooker; stir, cover and close pressure cooker. Cook on high pressure for 10 minutes.
6
When pressure cooking is finished, let sit for 5 minutes and then release the pressure with the manual valve. Pour into a serving dish; shred chicken with two forks in sauce. Serve over rice.
7
Seving size: 1 c chicken mixture and 1/2 c rice
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