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Chicken and Rice
Serves 4-6
• 1.3 kg chicken, skin removed and cut,
into 8 pieces
• 3 tablespoons (45 ml) olive oil
• 1 chorizo sausage, thinly sliced (optional)
• 1/2 cup (125 ml) white wine
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded and
diced
• 1 large ripe tomato peeled, or 2
canned plum tomatoes, seeded and
chopped
• 1 cup (250 ml) uncooked long-grain
white rice
• 1/2 cup (125 ml) frozen peas
• 3 cups (750 ml) chicken stock or broth
• 1 teaspoon (5 ml) salt
Directions:
Salt and pepper the chicken pieces. Heat 2 tablespoons
of olive oil in a pot. Add the onion, garlic, red bell
pepper and tomato. Cook until the onion is soft. Add
the rice and cook for 1 minute. Add the peas, stock,
salt, chicken pieces, and chorizo sausage, with any
accumulated juices. Stir well, then add contents of the
pot into the Mellerware pressure cooker, lock the lid in
place and select the suggested setting and adjust time.
Once finished allow pressure to drop by releasing the
pressure valve and remove the lid.
Suggested time: 10 minutes
Suggested setting: chicken
Chicken Curry
Serves 4
1 cup (250 ml) brown rice
• 1 tablespoon (15 ml) canola oil
• 450 g boneless, skinless chicken
breasts,cut into 20 mm pieces
• 4 large onions, cut into thin
wedges
• 1 1/4 cups (300 ml) water
• 4 garlic cloves, minced
• 1 teaspoon (5 ml) peanut oil
• 1 tablespoon (15 ml) low-sodium
soy sauce
• 1 teaspoon (5 ml) chili powder
• 1 teaspoon (5 ml) curry powder
• 1/4 teaspoon (1 ml) turmeric
• 1 teaspoon (5 ml) ground ginger
• 2 tablespoons (30 ml) fresh
parsley, chopped
Directions:
Cook rice and set aside. In a pot, heat oil and sauté
chicken and onions over medium-high heat until
chicken is lightly browned. Add in the water, garlic,
oil and soy sauce, then stir in the chili powder, curry
powder, turmeric and ginger. Add contents or the
pot to the Mellerware pressure cooker, lock the lid in
place select the suggested setting and adjust time
(see below). Once finished allow pressure to drop by
releasing the pressure valve and remove the lid. Stir in
parsley and serve over warm rice.
Suggested time: 5 minutes
Suggested setting: chicken
Lemon Chicken
Serves 4
• 1.6 kg chicken, cut in serving pieces
• 1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil
• 1/4 cup (60 ml) lemon juice
• 2 teaspoons (10 ml) oregano
• Salt and freshly ground pepper to taste
• 1/2 cup (125 ml) chicken stock
Directions:
In a small bowl, mix together 1/4 cup (60ml) oil, lemon
juice, oregano, salt and pepper. Pour over the chicken
and marinate for several hours, or overnight. Dry the
chicken well on paper towels and sprinkle with salt
and pepper. Reserve the marinade. Heat the remaining
2 tablespoons (30 ml) of oil in a pot and brown the
chicken pieces on all sides. Reserve chicken pieces on
warm platter.
Pour off the fat and add contents of the pot to the
Mellerware pressure
•
Cooker, also add the reserved marinade and the
chicken stock. Lock the lid in place and select the
suggested setting and adjust time (see below). Once
finished allow pressure to drop by releasing the
pressure valve and remove the lid. Serve the chicken
with the sauce spooned over it.
Suggested time: 10 minutes
Suggested setting: chicken
Chicken Cacciatore (Boneless)
Serves 4
• 900 g boneless chicken breast, cut into 50 mm
cubes
• 3 tablespoons (45 ml) canola oil
• 1/4 cup (60 ml) chicken stock
• 1 cup (250 ml) white cooking wine
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