Empty My Fridge
Instant Pot Chicken Youvetsi Easy Recipe Revealed!
Ingredientes
- Chicken thigh · skinless6–8
- Olive oil¼ tazas
- Onion · finely chopped1
- Garlic · grated4
- Tomate · crushed15 oz
- Bay leaf1
- Chili flake · crushed flakes
- Salt1 cdta.
- Black pepper · groundal gusto
- Cinnamon stick1
- Orégano · dried crushed1 cdta.
- Chicken stock4–5 tazas
- Soup pasta1 lb
- Parsley · finely chopped
- Queso feta
Preparación
- Set the Instant Pot to saute. Cook the onion, olive oil and a pinch of salt for about 10 minutes until soft and golden. Add the garlic and cook for about 30 seconds.
- Add the chicken, salt, tomatoes, bay leaf, black pepper, red pepper flakes and 1 cup of chicken stock or water. Add the cinnamon stick and cloves now if using.
- Close the lid and seal the valve. Pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then open the valve to release the rest.
- Taste and adjust the seasoning.
- Preheat the oven to 400°F (200°C).
- Move the stew to a large roasting pan. Stir in the oregano, orzo, 1 more teaspoon of salt and 4-5 cups of chicken stock.
- Bake uncovered on the center rack for 20 minutes.
- Stir in the parsley before serving.
Resumido del vídeo de Dimitra's Dishes. Míralo para los detalles.
Más recetas con
AjoCebollaQuesoTomatePastaContramuslo de polloQueso fetaPasta para sopa
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.