Tender chunks of chicken cook in a salsa-flavored broth, which permeates the chicken. It’s terrific for enchiladas, tacos, tostados, or any other south-of-the-border dish you would like to make. The sauce is perfect to spoon over enchiladas or quesadiuas.
MAKES: ENOUGH TO FILL 12 ENCHILADA
INGREDIENTS:
- 2 tablespoons canola oil
- 2 medium onions, finely chopped
- 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
- 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- Three 8-ounce jars medium-hot salsa
- 1/2 cup chicken stock or store-bought chicken broth
- 8 boneless, skinless chicken breast halves
INSTRUCTION:
- Heat the oil in the pressure cooker over medium-high heat. Add the onions, peppers, and cumin and sauté for 2 to 3 minutes to soften the onions.
- Add the lime juice, salsa, and stock, stirring to combine. Put the chicken breasts in the sauce, stacking the chicken to fit.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the chicken from the pot and transfer to a cutting board. Skim any excess fat from the sauce.
- Pull the chicken apart into shreds or cut into 1/2-inch dice.
- If not using right away, refrigerate the sauce for up to 4 days or freeze in airtight containers for up to 6 months.
- Cool the chicken and refrigerate for up to 3 days or freeze for up to 3 months.
