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Cuban Chicken Fricassee

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
3 servings
Dinner Cuban
Cuban Chicken Fricassee
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 large red bell pepper, diced
  • 1/2 red onion, diced
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups water, or as needed
  • 6 skinless chicken leg quarters, separated into thighs and drumsticks
  • salt to taste
Instructions
1
Heat a generous amount of olive oil in the pressure cooker over an intermediate heat setting. Introduce sliced red bell pepper and chopped onion into the pot, stirring constantly until the onion becomes tender and loses its crispness, approximately 5 minutes. Incorporate minced garlic into the mixture and cook until it reaches a golden hue.
2
Combine the tomato paste with 1 cup of water in a separate container, then pour this mixture into the pressure cooker. Arrange chicken thighs and drumsticks within the pot in an even distribution, ensuring they are almost submerged under the liquid. Add sufficient water to cover the chicken pieces adequately.
3
Close the pressure cooker and subject it to high heat, allowing it to reach a state of full pressure. Gradually decrease the heat setting to its lowest level while maintaining this pressure; cook for 15 minutes. Remove the heat source and permit the pressure to naturally subside, approximately 20 minutes. Sprinkle salt over the chicken according to your preference