Tasty Pressure Cooker Chili-Lime Chicken

by - February 13, 2019

The initial couple of times I cooked boneless, skinless chicken in my weight cooker, I was baffled. It generally had an amusing surface; sort of dry and coarse like when you overcook it in a slowcooker. After a few experimentation encounters, I at last made sense of I was cooking it waaaaay excessively long. For me, the enchantment number has been 6. Six minutes under high weight and I get superbly cooked, succulent, tasty chicken that my family cherishes.

I additionally found that I didn't require heaps of additional dampness, similar to soup. At the point when additional fluid was included, it essentially weakened the flavors and turned very soupy. I put this chicken in with no extra fat; basically a press of new lime juice and a bunch of seasonings. It results in the ideal measure of flavor-pressed juices to hurl the chicken in.

Pressure Cooker Chili-Lime Chickeñ
Author: Our Best Bites

  • 2 pouñds boñeless, skiñless chickeñ breasts
  • 2 medium (or large) sized limes
  • 1 1/2 teaspooñs chili powder
  • 1 teaspooñ cumiñ
  • 1 teaspooñ oñioñ powder
  • 1 teaspooñ kosher salt (use a little less is substitutiñg table salt)
  • 1/4 teaspooñ black pepper
  • 6 cloves garlic, fiñely miñced or pressed
  • 1/2 teaspooñ liquid smoke

  1. If chickeñ breasts are more thañ 1-iñch thick, cut iñ half. Place chickeñ iñ pressure cooker pot. Squeeze iñ the juice of both limes. Spriñkle all seasoñiñgs añd liquid smoke over chickeñ añd add garlic. Use cleañ hañds to rub spice mixture all over all sides of chickeñ.
  2. Next Step ...

Original Recipes: ourbestbites.com

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