Pressure Cooker Chicken Refogado (20 minutes) ("Chicken at the Whisk" (20 minutes))

Name: Pressure Cooker Chicken Refogado (20 minutes)
Ingredients: One 1.5 kg chicken; Olive oil (2 tablespoons); 50g of prosciutto; Half cup of dry white wine; 2 tablespoons of tomato paste; 2 green peppers; 2 cloves of garlic; Salt and black pepper

1
One 1.5 kg chicken
2
Olive oil (2 tablespoons)
3
50g of prosciutto
4
Half cup of dry white wine
5
2 tablespoons of tomato paste
6
2 green peppers
7
2 cloves of garlic
8
Salt and black pepper

Ingredients

1
One 1.5 kg chicken
2
Olive oil (2 tablespoons)
3
50g of prosciutto
4
Half cup of dry white wine
5
2 tablespoons of tomato paste
6
2 green peppers
7
2 cloves of garlic
8
Salt and black pepper

Directions

1
Sear the prosciutto, cut into strips, in olive oil until it starts to brown
2
Then add the chicken, cut into eight pieces, and season with salt and black pepper
3
Place everything in a pressure cooker
4
When the chicken is well-cooked, remove the garlic cloves as soon as they turn golden
5
Next, pour in the wine, add the tomato paste, green peppers, and prosciutto strips
6
Add one cup of chicken broth, close the lid, and let it cook for about 15 minutes
7
Once all the steam has dissipated, open the pressure cooker and if the sauce is still too abundant, let it cook for another 5 minutes at high heat.