Presto 1362 - Manual (Page 17)

17
CHUTNEY CHICKEN
6 boneless, skinless chicken
breast halves
1 can (14-15 ounces) diced
tomatoes
1 can (4 ounces) chopped green
chilies
½ cup raisins
⅓ cup mango chutney
1 tablespoon vinegar
1 tablespoon brown sugar
¼ teaspoon allspice
• • • • • • •
¼ cup water
1 tablespoon cornstarch
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Remove chicken and keep warm. Combine water and
cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
6 servings
258 Calories, 3 g Fat, 73 mg Cholesterol
SOY CHICKEN
4 boneless, skinless chicken
breast halves
½ cup water
¼ cup lite soy sauce
½ cup sliced mushrooms
½ onion, sliced
½ cup sliced celery
3 tablespoons brown sugar
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving
4 servings
169 Calories, 2 g Fat, 69 mg Cholesterol
SWEET ’N SOUR CHICKEN
1 tablespoon vegetable oil
3 pound chicken, cut into
serving pieces and skinned
1 can (8 ounces) pineapple
chunks, undrained
½ cup sliced celery
1 green or red pepper, cut into
chunks
¼ cup brown sugar
½ cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
½ teaspoon Worcestershire sauce
¼ teaspoon ground ginger
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining
ingredients except water and cornstarch; pour over chicken. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker
at once. Remove chicken, pineapple, and vegetables to a warm platter. Mix water and cornstarch.
Stir into hot liquid. Heat until sauce thickens, stirring constantly. Pour sauce over chicken,
pineapple, and vegetables. Serve with steamed rice, if desired, see page 31.
Nutrition Information Per Serving
6 servings
333 Calories, 11 g Fat, 104 mg Cholesterol
CHICKEN CACCIATORE
3 pound chicken, cut into
serving pieces
1 cup diced tomatoes
⅓ cup white wine
1 1 ⁄
2
cups sliced onions
½ cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
1 can (6 ounces) tomato paste
Place all ingredients except tomato paste in pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker
at once. Place chicken on warm platter. Stir tomato paste into sauce in cooker. Simmer until
thickened. Pour over chicken.
Nutrition Information Per Serving
6 servings
291 Calories, 14 g Fat, 90 mg Cholesterol