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Ingredients
1 Tablespoon olive oil
1 Frying chicken, skin removed, cut into serving pieces
1 Medium onion, peeled & chopped
1 Medium green bell pepper, stemmed, cored & cut into 1/4" strips
2 Cloves garlic, peeled & minced
2 Tablespoons red wine vinegar
1 (16 oz) Can diced tomatoes
1 Cup chicken broth
3/4 Teaspoon dried basil
Crushed red pepper flakes to taste
Salt & freshly ground pepper to taste
Instructions
Add chicken and cook until browned on all sides. Remove from pan and set aside.
Add onion, green bell pepper and garlic. Cook until softened. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper. Close lid and bring pressure over high heat. Adjust heat to stabilize pressure and cook for 10 minutes.
Remove from heat and use natural release method. Arrange chicken on a warm platter and cover with vegetables and sauce.