This super-simple yet flavorful Mexican-style chicken will add great pizzazz to your dinner table. It’s a great way to change up your chicken game! It’s fast, delicious, and extremely flavorful. When you start making this dish, you’ll be sure you’re putting waaayyy too much spice in it. You’re not, as long as you use chili powder, which is a mix of ground cumin, cayenne, and a few other things. If it’s not available where you are, use ½ to 1 teaspoon of cayenne pepper, 1 teaspoon oregano, and a ½ teaspoon sweet smoked paprika instead. Shred the chicken a bit more when it’s done if you’re using it for tacos, or serve it over rice.
boneless, skinless chicken thighs, cut into bite-size pieces
(14-ounce) can diced tomatoes, undrained
small white onion, chopped
(5-ounce) can tomato paste
pickled jalapeños, drained
garlic cloves (minced)
In This Recipe
In a small bowl, combine the cumin, chili powder, and salt. Place the chicken in a large bowl. Sprinkle the chicken with the spice mixture. Toss well to coat.
Select SAUTÉ on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the chicken. Cook, stirring, until the chicken is lightly browned, 4 to 5 minutes. Select CANCEL.
Add the diced tomatoes and their juices, onion, tomato paste, jalapeños, and garlic to the pot. Stir to combine.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes.At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Serve with tortillas, sour cream, and guacamole, or over zucchini noodles.
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017.
She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients.
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