Chicken with green chili peppers in a pressure cooker
6 servings
30 minutes
Chicken with green chili pepper in a pressure cooker is a fragrant dish that combines the tenderness of meat with the spiciness of fresh spices. Its roots go back to the traditions of spicy European recipes, where the balance of flavors and richness of textures are valued. Physalis adds a light fruity tang, while the combination of green and red chili peppers makes the taste bright and warming. Fish sauce and cilantro add Eastern notes, creating a harmony of flavor. The dish is quick and easy to prepare, and serving it with corn tortillas and lemon allows you to enjoy its richness with a light freshness. It’s an ideal choice for a family dinner or dinner with friends where you want to impress with original accents in familiar ingredients.
1
Mix chicken, coarsely chopped physalis, pepper, onion, garlic, cumin, and a pinch of salt in a pressure cooker. Bring to a boil and cook for 15 minutes.
- Chicken leg quarters: 1.5 kg
- Cape gooseberry (physalis): 4 pieces
- Green chili pepper: 3 pieces
- Onion: 1 head
- Garlic: 6 cloves
- Caraway seeds: 1 tablespoon
- Salt: to taste
2
Using tongs, take out the chicken and place it on a plate.
- Chicken leg quarters: 1.5 kg
3
Add cilantro and fish sauce to the pressure cooker. Blend the contents of the pressure cooker and season with salt to taste. Put the chicken back in after removing the skin and bones.
- Cilantro: to taste
- Fish sauce: 1 tablespoon
- Salt: to taste
- Chicken leg quarters: 1.5 kg
4
If necessary, chop the chicken. Place it on a plate and garnish with cilantro. Serve with flatbreads and lemon wedges.
- Chicken leg quarters: 1.5 kg
- Cilantro: to taste
- Corn tortillas: 6 pieces