Five-Ingredient Pressure Cooker (Instant Pot) Chicken Stew | Kenji's Cooking Show
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- Опубликовано: 12 сен 2024
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This is one of the first dishes my wife taught me how to cook. She is Colombian, from Bogota, where pressure cookers are a way of life. This dish uses just five ingredients (chicken, potato, tomato, onion, and bay leaf), takes about five minutes of actual work, and is on the table in under 30 if you've got a pressure cooker (like an Instant pot, say).
Here's the full written recipe: www.seriouseat...
Like the recipe. Not gonna wear a mask though.
I’m gonna give you the benefit of the doubt and assume you’re not stupid, which leads me to believe that you’re either too brainwashed or too proud to give even the smallest care to the 486k people in this country who have died because you can’t be bothered to put a piece of cloth in front of your face. You are selfish and ignorant and literally getting people killed.
To everyone else, don’t be like this guy 👆
i don't remember anyone asking sean
@@JKenjiLopezAlt This comment represents 100 more upvotes. Thank you for making a statement that we thought we don't need making in 2021.
If I can work 50 hours a week in a kitchen with barely functioning hood vents while wearing a mask and you can't even be bothered to wear one in public spaces then you're an idiot.
Stew.
STEW
Thanks for partnering with Kan, the knives are excellent, and your book was an amazing read and the basic techniques it teaches have helped me sooo much already
Gas
@@dawnbrown127 Love to hear it, Dawn! Happy cooking!
@@dawnbrown127 glad you enjoy the knife. To be clear: I have no partnership with them. I do not get paid to use their knives nor do I get any money from them for selling knives. I never take sponsorships or do paid endorsements or partnerships of any kind. If I recommend or use something, it’s because I like it (I also pay for my own stuff: in the case of Kan, the full cost of the knives I use is being donated to No Kid Hungry in their name.)
I've made this dish probably 30-40 times since you first posted it on serious eats, it is truly wonderful. The way the chicken flavor infuses in to the potatoes is magical. It's also a great base for adding other flavors. My standard these days is to add a few cloves of garlic, a bit of tomato paste, cumin and smoked paprika; not a far cry from the original it just perks it up a bit. I also have no problem using canned tomatoes if that's what I have on hand. Thanks Kenji for being the single biggest influence in my cooking adventures over the past decade plus.
Thanks, this was exactly what I needed to complete the recipe. I've read up quite a lot of recipes about making chicken stew in a pressure cooker, and this video was perfect to complete most of the recipe in the shortest time and uses the easiest method. One thing that bothered me is just that this lacks only a tiny bit of spicing (it's more a personal preference) and I almost spent more effort on finding that missing piece. Thank you very much, you helped me complete one of the best recipes I'll probably use for the rest of my life! 🎉🙏
@@mrcool1st949 Glad to hear it! It's a fantastic recipe!
@@mrcool1st949 My 'next level' added ingredient is one packet of Goya Sazon seasoning. ... This is one on my favorite recipes to make as well.
I have cooked this... a lot of times... and every time i cook it, i load up this recipe... then see your comment... stop the cooking... add garlic, and continue. Thank you.
Being on Kenji's head makes me feel like the rat from Ratatouille
Racacoonie?
Please, keep the good pressure cooker recipes coming! Between the slow cooker and my Instant Pot, I’m managing to work two jobs and still serve tasty, wholesome and inexpensive food to my family, but I need more inspiration and new recipes, please!
little tip for you then, baking soda en pressure cooker, magic combination
For example, if you make applesauce in a pressure cooker without baking soda, you get the classic result.
If you do the same recipe, but add a little bit of baking soda, you get a caramelised apple sauces. And you can apply this trick to any fruits (or anything else that has sugar). Love to do this with bananas or carrots (to make caroteen butter)
Caramelized Carrot Puree (source: Modernist at Home)
500 g (5 cups) peeled carrots (quatering them lengthwise)
113 g (1/2 cup) unsalted butter
5 g (1 1/4 tsp) salt
30 ml (1/8 cup) water
2.5 g (3/8 tsp) baking soda
Melt butter, add water, salt, baking soda and Mix. Add the carrots and cook for 20 minutes.
Blend to a smooth puree and optionally pass the puree through a sieve.
Taste to check seasoning and serve warm.
Just try it out, you will be surprised by the result.
@@RomainVanAelst Thanks!
IM GONNA FUCKING LOSE IT I STG ON MOMS
Buying an instant pot was imo one of the best investments I've made in terms of keeping myself well-fed. I often find cooking overwhelming if there's too much prep, and pressure cooker recipes really help make stuff more approachable. So I really appreciate Kenji posting more pressure cooker recipes lately in his typical educational but chill way! 🤗
This stew has gotten the stamp of approval from my Chinese father-in-law (a retired Chinese restaurant owner/operator).Possibly the highest mark of approval I could ask for in cooking. Thank you for sharing this recipe again from your Serious Eats recipe long ago.
Funny you should say that, as I was chowing on this last night, I realized this dish is very similar to a Cantonese dish. Just add ginger slivers. At least I think it's Cantonese. It falls under the nebulous category of "things my mom and grandpa cooked that I don't know the names for and they very well may have invented"
There is a Chinese chicken entree where the skin isn't browned. I don't remember name for it. It's tasty.
I keep thinking that if I watch until the end, then I get to taste it. That’s the only disappointing part about this. I guess I’ll just have to go make it so I can! Looks great!
After all this time, Sudado de Pollo arrives to Kenji´s kitchen. As a Bogotano, i´m so proud :D
Oh man, this makes me realize I could make Korean spicy braised chicken in the pressure cooker. Thanks for the inspiration!
YEES, I was also thinking dakbokkeumtang with this one.
I was gonna say you could even replace the tomatoes with tomatillos and throw in some chiles but you already did that video 3 weeks ago lol
MUM DAD WAKE UP NEW KENJI JUST DROPPED
I make this once a week for my meal prep now.
It makes like 6 meals and each one is like 35g of protein and it’s so good.
Hey Kenji you have taught me alot. Just wanted to say thanks!
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Made this dish this morning and it is a winner! I was able to stay strong and fought my Indian urges to add spices since I wanted to get a taste of the basic flavour and I am glad I did. Kenji's comment about flavour-to-ingredients ratio is spot on. The only change I made was to add a few cloves of garlic, a small tied bundle of cilantro leaves and a pinch of MSG because...MSG. I made it in an instapot and it was super easy. In the future I intend to experiment with spices although TBH, that is hardly necessary. Thanks Kenji.
This was actually the first recipe I ever made when I got a pressure cooker maybe four years ago now, and it's been a favorite since then! It's too often I have those great recipes I use regularly and realize it's another one of Kenji's
This is one of the first recipes i tried in a pressure cooker years ago. It's great but I ended up switching to boneless/skinless thighs because I didn't like the soggy skin (also lowered cook time to 15 min). I also add more vegetables now like celery, mushrooms, sometimes cabbage. I also do other additions but that's a great thing about this recipe: customization is easy.
Oh yeah, I bet cabbage would be great in it. Except it would release even more water... I guess I would shave about five minutes off the cooking time, then turn on the simmer function and reduce it for a while?
You can always throw the chicken under the broiler after cooking for a couple minutes to crisp the skin up.
It’s a tradition to come here every once in a while
I always go through the comments and look for Kenji's. Sometimes he's jokey, other times he seems passive-aggressive, and on occasion, I really can't decipher what he's actually thinking. Interesting guy, this Kenji is.
I think his prose often reads a lot more passive-aggressive than he is. In video interviews on RUclips he can be a bit blunt, but in an off-handed, casual way. I think his persona is just generally self-assured and relaxed - I like the straightforward approach he brings to cooking.
Kenji, as a nonbinary person it makes me so happy to be included at the end!! You're seriously the best, loooove your videos and your whole approach to life
lmao
🤓
What are the odds that I literally just bought an Instant Pot from Amazon today and now I have a simple recipe to cook when it arrives. Thanks Kenji
So cool! That’s funny I love mine.
Actually nice to see a nice pressure cooker recipe.
A lot of videos on RUclips really aren't good at all...and often, when you combine the pressure and cooking time, actually take longer than doing it normally on a stove top xD
This is the first recipe I recommend whenever somebody says "I just bought a pressure cooker, what should I make?"
The first instant pot meal I made was Kenjis pork chile verde,it is so simple and delicious especially if you have an immersion blender to finish the sauce,and there is a chicken version also for which I remove most of the skin before cooking to decrease the grease slick and it was great to hear him say that 25 min is too long which is what I've found also
What would you recommend to someone who has one that's collecting dust cause they're slightly afraid of it and too attached to their dutch oven? Asking for a friend 🤭
Made this last night, couldn't believe the amount of water that's released from the ingredients. Really tasty
i'm trying to figure out how mine ends up with more water. it's not as red as kenji's...
Kenji please show us more instant pot recipes
Would love more recipes like this for the pressure cooker! Just easy things a person can throw together quickly with a few ingredients is so hugely helpful. Have this cooking up in the pressure cooker right now ! Thanks Kenji ❤️❤️
Awesome! Please keep doing Colombian dishes! As a Colombian living abroad it is nice to see tweeks and personal touches that you do to the recipes. I'm actually learning how to cook typical Colombian food from you.
I made this last night and it was incredible. So quick and easy. Used boneless, skinless thighs because that’s what I had and threw in a couple of carrots. Went 18 minutes because I was skeptical of 15 minutes and it was perfect. Thanks Kenji.
More Colombian recipes please!!!!! My wife is Colombian and this is one of our favorites!
Gotta vouch for this one. I used thighs and added a very small amount of veggie better than bouillon and Worcestershire sauce and it came out so good!
Between your book, videos, and recipes on seriouseats - I've upped my kitchen game 100% in the last couple months. Even bought a wok and trying all your kung pao variations! Thanks for the love, smarts, and fun you put into it all, and for what you give away for free. Also - Welcome to the pacific northwest!
Coloradoan here: I got an instant pot for cooking at our cabin at 8,500 feet, an altitude where pasta takes 20 minutes to cook. This looks awsome.
holy shit is that actually a thing? I heard water taking longer to boil or whatever, at that altitude...but once the water is boiling it still takes that long to cook?
@@johnadamczyk6213 water boils faster. It just boils at a lower temperature so things take longer to cook (or in some cases, won’t cook at all)
Water boils instantly in space and then freezes solid. Boiling is not cooking!
"Those also go in there...raw." If that was a joke, the humour was drier than a bay leaf. I enjoyed it thoroughly.
There's a lot of cuisines, particularly for curries that require cooking spices, including bay leaf in oil.
These dishes are so rewarding - I make mine in a slowcooker which granted takes a lot longer, but if I can plan it - It literally just takes 5 minutes of prep if even that. And most of that time is spent peeling.
My mom kinda makes the same she puts water and tomato paste in it and puts it in the Oven we are Turkish though almost everything has tomato paste in it :D
yessss mine too!
mine to
ninjas! ninjas in pyjamas!
Tomato paste is awesome af and so is Turkish food.
Several years afterwards, I both loved your comments in the comment section and this recipe even more! This has become almost a staple at our house for the days where I have to go into the office so setting this in my pressure cooker with a timer to make sure it’s ready by the time I get home has been so easy to set up and my family never seems to get bored of it! I usually toss in a few additional Mexican spices and garlic but otherwise I keep it very simple.
My five-year-old daughter and I love watching your videos to come up with new ideas for easy and delicious recipes!
I'm an ME major who loves to cook, but has a habit of making extravagant, time consuming meals most the time when I cook. As a result, my lack of time has led to a serious drop in the quality of my nutrition since I went back to school. Your recipes are fast, fairly nutrient dense, and delicious. Thank you so much! Also, the detail you go into with the science makes me happy as a STEM nerd.
This is one of my favorite recipes of all time.
It's good enough to serve to guests, simple and forgiving, and doesn't need any other side dishes to be prepared.
Coming back from work I always have enough energy to make this. So good.
Keep doing pressure cooker recipes! I tried your chicken chile verde and it was great, I'll definitely try this out too.
Incredible flavor! I just made this after watching your video. I had only 3 drumsticks and 3 small campari tomatoes. The onion and golden potatoes are pantry staples. No liquid as you said before cooking and the broth is rich in flavor. Thanks!
its so great to see similarity between cultures, this is exactly the same as chicken afritada (filipino food). Watching the vid is literally making my mouth water lol
It's missing hotdogs.
I made this the other day and it was AMAZING. The potatoes really absorb the concentrated chicken flavour and are godly.
Hi Kenji, I just made this recipe after seeing your vid, absolutely delicious thank you so much, I couldn't believe how much liquid it produced!
I have been looking into getting a pressure cooker recently but have been a little hesitant to pull the trigger and buy one. Thanks for posting some videos on pressure cooking, I think it is a very overlooked form of cooking and a great tool to have in the arsenal for people that work 40 hours+ to get a good home cooked meal. Thanks for everything you do for the food community, your recent pressure cooker videos have captured my interest in made me start looking for one!
I'm gonna try this next week. I live in Texas so not the best time to use the pressure cooker with all the rolling outages, but this is TOTALLY happening for me and my family next week!!!
I totally credit you with my acquiring this life-altering Breville pressure cooker, and using little to no added liquid. The other day I made a most delicious stew with beef chuck, an onion, potatoes, garlic and a kabocha squash. Added chick peas at the end. Took about a half hour total and was one of the best things I've made. Love this!
Unrelated question: Seeing as you just moved to a totally new area; how do you go about finding places to get your ingredients, outside of a supermarket?
explore
Ask the local geriatrics. They ALWAYS know better.
@@kyle-mb1ij do you know what geriatric means
google
there is a secret dark place called the Internet.
Just made this stew and I have to say it is a wonderful easy dish. Dump and go at its simplest. I can see making this just before a shopping day and using up the last of the veggies. Two thumbs up. My picky daughter loved it.
Yes, the fridge cleaner! :)
Add a bell pepper to this too and garlic cloves wow even more
That sounds like halfway to cacciatore
I’m thinking of adding chili’s.
Here in Vietnam, my mom makes it with tomato, chicken drumstick, white bean, potato and carrot (in their order of addition). My paternal grandmother makes it with onion, chicken thigh, red wine, potato, pea and carrot. My uncle from my mother's side makes this with pork mince, potato, beetroot, daikon and carrot. I make it with chili, carrot, tomato, garlic, white bean, potato, and chicken breasts. My fiancee makes this with tomato, chicken drumstick, potato, milk, pea and corn.
Literally everyone and their mother seem to have their own recipe for this potato chicken stew.
@@rexiioper6920 The most interesting garnish herb for stew in my experience is culantro (known in my country as "ngò gai")
en.wikipedia.org/wiki/Eryngium_foetidum
Thanks for a great comment, one that actually adds something to the discussion!
Theres a Thai dish my mum used to make that is essentially this dish. But probably with white pepper, coriander, garlic and light soy sauce added to it . I believe it was called "soup gai mun farang" or Thai chicken and potato soup. Very tasty and nostalgic dish, I liked to add cooked jasmine rice to make it into a khao tom dish. Like a savoury Thai cereal
Farang means "foreign person", and Potatoes... in Thai "Man Farang" almost literally "food from the foreign people". Potatoes were a relatively recent addition to their culture. - Or so my lovely wife tells me.
I like to serve this with Jasmine rice, too. and the hottest hot sauce i can find :P
Thai Chicken & Potato Soup Recipe ซุปไก่มันฝรั่ง | Thai Recipes - ruclips.net/video/RUvwFsPtAxA/видео.html
Just made this: delicious! Used 2 bone-in chicken breasts, 3 Yukons, 1 tomato, 1 onion, and 4 garlic cloves. Went heavy on the seasoning, and added juice of 1/2 lemon at the end. Worth it!
Okay, I'm definitely making this. I bought an Instapot a few months ago and was too intimidated to use it. This is the perfect recipe to try, though! Thanks.
I love the high flavor:low work recipes. Your pressure cooker chile verde is like a bi weekly occurrence in our hoome. Adding this to the rotation, thanks in advance!
I am loving these instant pot recipes! I just bought a Ninja Foodi and seeing these easy to make recipes really help spice up my diet. Thanks Kenji! Looking forward to more of these pressure cooking videos :)
I made this for dinner tonight. I added carrots, garlic, shallots and some Knorr chicken powder/msg. It was great.
It seems like, for those Americans (myself to some degree, my wife to a very large degree) who don't enjoy braised chicken skin, it would be reasonable to just remove the skin and drop it in the pot with the stew. Then you get all of the good fat and collagen and chickeny goodness out of that skin and you can leave it in the pot with the bay leaf (or put it on the plate so that folks who enjoy it can eat it).
The skin is easier to pull off after cooking and the skin adds a lot fat and collagen to the jus while it's cooking. But yeah, non-crispy skin is not that appetizing.
This is such good timing! Chicken legs, potatoes, and tomatoes are currently on sale and on my list of groceries to pick up!
Fun fact: this dish is called "Pollo Sudado" or "Sweaty Chicken"
I always thought sudado had peppers and comino and azafrán? But now you say that this dish is basically the same but just a little simplified. I had never made that connection!
I tried to cook it like he did but the chicken taste bloody. Usually I brine my chicken legs or thighs but with his method I cannot
Only thing this was missing was some yuca 🤤
@@souslicer couldn't you still? Just pat it dry and add as recipe stated. Season a bit less heavily...
@@souslicer Really? I've made it a couple of times now and have not noticed this at all. Maybe cook it a little longer?
So, I tried this recipe today. (a) Turned out great. (b) I used two fresh bay leaves instead of one dried, (c) I used two large Yukon Gold potatoes, and (d) I went 5 minutes over the 15 minutes that Kenji calls out. Should have stopped at 15; chicken was done. Broth was *amazing*. Indeed, entire dish was amazing and incredibly easy.
I think that next time I will add kimchi just for some heat.
This is the kind of stuff we need in Texas rn, something quick cause these rolling blackouts are annoying lol
Yo facts, I haven’t lost my electricity but I feel for any of those that have
Ours is out for like 45 mins at a time every hour. Gotta plan quick to get a hot meal lol. I feel bad for those working in utilities rn
Same! I threw together a huge pot of potato soup early this morning in the tiny 30-40 minutes I had
Love it! Here's another vote for more pressure cooker recipes. Helps out with regular weekday meals.
There’s a huge lack of snowboard in this video
When I watched the video I'll admit I was somewhat skeptical, but I needed to meal prep so I went and bought the (5) ingredients. This is one of the most delicious things I've ever made. Definitely will be a staple meal prep from now on. Thanks for sharing!
I stumbled across this today, and I can't wait to try it! I happily subscribed. Thank you for this. I hope you and yours stay safe and healthy! EDIT: this turned out amazing! I must admit I got nervous about no liquid, so I added a splash of white wine. It is superb! I'll be putting this in my regular rotation. Thank you very much.
This is one of my 'go to' recipes. Making it again today. It's a cold day here in Virginia.
I scrolled through all the comments, and not a single person mentioned that the dogs didn’t get any.
It's too hot right out of the pot. Don't worry they'll get there's when it's cool enough to chomp on.
Good guys Phil coming in to defend me in the comments. Hope you’re doing well!
@@katharoskalos8224 What are you even on about?
I made this last night. No real measurements, just threw it all in there, with the addition of a couple cloves of garlic and half a raw brat I had in the fridge. Came out amazing. I thought it might be bland with the lack of any herbs or spices (other than S/P and bay leaves) but the flavor was great. I also used 1/4 cup chicken stock as I was afraid to go with no liquid at all, but I think going with no liquid would have been fine.
Hi Sir.... I am a big fan of yours from India.... Can you cook some Indian food one day.... Love your videos 🙏🏼😀👍🏼
Made this tonight with a turkey thigh instead of chicken. It was great! I kept everything else the same. I started with 25 minutes, but the turkey wasn't quite done, so I scooped out the potatoes and gave the meat another 10 minutes. Excellent and easy.
Nice! More Instant pot videos please!
Speaking of the soft chicken skin, this makes me think of Hainanese Chicken Rice. Absolutely one of my favorite dishes and very prevalent in the Bay Area. I would love to see you cover an easy way to make that at home!
So glad you moved to Seattle. Now your recipes match my weather.
Loved this! Tried it two ways, and both were phenomenal! Original way, and then subbed the potatoes for parsnips, added a dash of white wine, rosemary, sage, and thyme, took out the bay leaves (though I may try it again with the bay leaves in). It's amazing!
It really is a versatile recipe. Adjustable in so many ways.
Kenji, you definitely have to post more stuff like this: simple, minimalistic and delicious! Thanks for sharing and keep safe as well!
Regards from Europe
Wow, this dish is so easy and convenient to prepare! I’d love to see more recipes using a pressure cooker for quick meals.
I tried cooking this for my lunch, turned out to be pretty well.
I noticed your eastern-style knives on the cutting board (I think a nakiri and a cai dao?); any interest in making a video talking about your different knives and what you like or pros and cons of them? I love when you talk about kitchen tools and your experience and commentary is always interesting to hear.
I'm just dropping by to say how much I appreciate this recipe. It hits every time I make it.
Thank you for all that information I didn’t know I needed but glad I know now! haha
Thanks Kenji, I've made this countless times over the years. One of my favourite recipes.
WOW WOW WOW.. Who’d of thunk? This so fantastic that I intend to make in addition to the pot roast I am preparing for my company tomorrow. They will get a second delicious dish and I get to show off my chef magician skills. Thanks Kenji! Patricia
Awesome recipe! I love one pot wonders like this, please keep them coming. Also, please please please let us know when you have more salt boxes available for sale, I missed out on the last lot and am desperate to get my hands on one. Much love from Melbourne, Australia.
I’m extremely impressed by this cooking method because he didn’t put any water; or broth inside the pressure cooker; and now I’m going to try doing it his way!
Perfect time for this recipe since my Pressure Cooker was "delivered" today. Only problem is I went outside to grab it and it's nowhere to be seen.
Neighbours haven't seen the package either. How does a parcel that large go missing?
probably stolen, report it to the seller/deliverer (im assuming amazon??) they are pretty good with replacing missing items, they did with me when i think i had a large box of noodles stolen, but that was like £10 worth im not sure about the policy of large expensive electrical goods
Ingredients bought. I’m Indian and pressure cooker is a mandatory part of an Indian kitchen. Will make this evening. Thanks Kenji.
I freaking love my instant pot. If I can make something with it, then I do. It is practically impossible to make a bad tasting dish in it.
It amazes me how many years people had forgotten about the lowly pressure cooker, and it’s as if a whole new appliance appeared before them! (I realize the current incarnation is new in form factor, but if you look for recipes for “pressure cooker,” it kind of annoys me that it rarely returns one for the stovetop cooker.)
This reminds me of a beef stew recipe my mom either found online or was given to by a friend where you layer the meat, potatoes, and veggies in a Dutch oven with no additional liquid, and toss it in the oven (you can optionally add frozen peas right before serving since they take very little time to thaw/warm through). Unfortunately, she passed away about 7 years ago and I don’t think my brothers and I saved the recipe, but I remember it being delicious and insanely easy.
Wow! I really enjoyed this video. The recipe looks delicious, Kenji! I will prepare this once I get a pressure cooker. Also, I double up on the mask, keep my distance and wash my hands often. Some people want to stay alive and don't infect others unlike the top guy in the comments :/
Thank you! People don’t realize that the masks aren’t just for your protection, they’re for everyone else.
I recommend adding some cilantro as a garnish ❤
Amazing recipe, but I could feel that chicken screaming for a couple of garlic cloves!
Durdudun Sanders
And a Chef John shake of cayenne😉
Kanji! So happy to see a Colombian recipe. Since your wife is from Bogotá would you mind showing more recipes from the antiplano? Mute is such a delicious and hearty soup. And I think people would be delighted to enjoy a sancocho trifásico. Ogao/ogo/guiso for the win!
Would you recommend placing a towel or two love the valve when you're releasing the pressure? I've been doing this often but I don't know if there's any cons to it. Keeps my fans cleaner from the piping hot steam - I think?
You absolutely should not cover the steam valve, ever. It's a safety feature. Plenty of people do this but it's a bad idea. Covering it while venting can damage your pressure cooker or cause it to malfunction.
Found this recipe on Serious Eats a long time ago and probably make twice a month. It's an easy family meal that is simple and comforting. Sometimes I add a few segments of corn on the cob and 1 or 2 chipotle peppers (the kind packed in adobo sauce) for extra flavor, but never any extra liquid.
I was literally asking myself, what if I want to brown the chicken skin first.
Kenji answers the question.
Me to my phone: Well what if I brown the skin and add a cup of chicken stock, Kenji?
Kenji answers the question.
Well I'm glad we had this discussion... 😂
Me too.
Even watching you make rough, quick cuts; you make no wasted movements.
I know where Bogotá is because of Pandemic the Board Game.
Me too 😅 great game
That's depressing...
I cut the recipe by half and used air chilled chicken, while slightly increasing cook time to 18 minutes. The aroma while it cooked was heavenly.
When I checked the cooker near its end It was flashing a code that said the cooker overheated. Opened it up to find that the bottom layer charred and while the food was still moist there was almost zero liquid.
Lesson in this methinks. a) halve the quantity and there is a lot less moisture to steam. b) air chilled chicken has 2 to 12 percent less moisture. c) should have cooked 15 minutes or less.
But it was good...will try again with a 1/2 cup to cup of chicken broth.
Everything you read in my original post turned out to be mistaken. Having tried this recipe again, and it worked, I now believe my pressure relief valve was stuck in an open position and leaked steam and moisture.
Kenji, when I do a quick release it always dries out my meat. Do you have any input on that?
Sounds like you’re overcooking.
@@JKenjiLopezAlt Thanks for the reply! I'll keep that in mind.
Been thinking about this recipe since I saw it 5 days ago here. Just chucked everything into the pressure cooker. Smells really good so far. Was worried that it wouldn't come up to pressure but literally as I type this it just sealed. Looking forward to this and other dishes I can make using this simple technique.
What capacity pressure cooker is that? I live in a one-bedroom apartment with another person, so I got literally the smallest Instant Pot available to save on counter space. Also I assume if I use boneless skinless chicken parts it'll still taste good but the broth won't have the same texture, but feel free to call me out if it'll actually be horrible, since I trust your opinion.
Edit: Also all the comments on your written recipe calling it bland clearly missed the part where you said season to taste. I will not be so careless.
I can't give you a tip for the size but I would say just try it out and see for yourself if everything fits. I tried this recipe with boneless chicken and chicken drums and I have to say that it is very important to use chicken parts with bone and skin. They get way more tender and flavourfull! You have to try this recipe it is fast and very good :)
@@pilipi What kind of boneless chicken? I cook boneless skinless chicken thighs in the IP all the time and they always come out ridiculously tender and juicy. I could imagine cooking breasts the same way might be a bit dry, though.
@@danielleanderson6371 Yeah I used chicken breasts. And they where a little bit dry and chewy
@@pilipi Try it again with thighs, and I think you'll be pleasantly surprised.
@@danielleanderson6371 I will try it, thanks for the advice
At last! Somebody who - like me - doesn't add water to every pressure cooker meal. I have an AMAZING Durban curry recipe as well as a pretty special cabbage and sausage recipe where all the liquid is extracted from the ingredients. Thank you Kenji for confirming my thought processes!