Tender chicken surrounded by a flavorful, bright, tangy sauce with a little heat.
Tender chicken surrounded by a flavorful, bright, tangy sauce with a little heat. Recipe and photos below, adapted from this Serious Eats recipe: http://goo.gl/ojmzSM – I skipped the fish sauce because I ain’t Asian – they seem to want to include that shit in everything. Sorry, not for me.
Tips/Notes:
I follow the garlic peeling tip, when it comes to saving more time with fast recipes like this: http://goo.gl/f2EhmJ
This was only my second dish made in the pressure cooker. I would recommend either increasing the cook time to 20 minutes, or using less chicken pieces, as 3 of my thighs were still under-cooked, with pink juices running from them. Although sometimes thigh meat can be a bit pinker in general—a chemical reaction of thigh meat when cooked, and you may also notice pink or even red flesh closer toward the bone, especially near the groin where the femoral artery’s been cut – even if that happens, that’s different and the juices should still run clear. If not, you can trim that vein before cooking. I wound up microwaving a few of these pieces, and it made it hard to shred later. Don’t forget to make sure all poultry you cook reads 165F in the thickest parts, before finishing cooking the dish.
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PS – this was not ‘hot’ to me at all. But I was making it for more people than myself, so I had that to consider. If I made it again for just me, I’d include 2 or more Serrano peppers.
Nice
Thanks, I thought it turned out great, considering it was my first try making this dish…and my first time using this pressure cooker.
William Walker I think Bobbi Jo Woods knows how to make some legit tokkers now. Well done.
Thanks bby
I got lots leftover, c’mon get ’em, guys
thumbs up