Follow these steps for perfect results
olive oil
frying chicken
skin removed and cut into serving pieces
onion
peeled and chopped
green bell pepper
stemmed, cored, and cut into 1/4-inch strips
garlic cloves
peeled and minced
red wine vinegar
canned diced tomatoes
drained
dried basil
crushed red pepper flakes
to taste
salt
to taste
black pepper
freshly ground, to taste
Heat olive oil in a pressure cooker over high heat.
Pat chicken dry and brown on all sides. Remove from pan and set aside.
Add onion, green bell pepper, and garlic to the pan and cook until softened.
Deglaze the pan with red wine vinegar, scraping up any browned bits.
Return the chicken to the pan. Add tomatoes, basil, red pepper flakes, salt, and pepper.
Close the lid and bring to high pressure. Cook for 10 minutes.
Release pressure naturally.
Arrange chicken on a platter and cover with the cooked vegetables and sauce.
Expert advice for the best results
Adjust the amount of red pepper flakes to your preferred level of spiciness.
For a richer flavor, use bone-in chicken pieces.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead. Flavor improves with time.
Garnish with fresh basil or parsley.
Serve over rice or pasta.
Serve with a side of crusty bread for dipping into the sauce.
Pairs well with Italian tomato-based dishes.
A light and refreshing complement.
Discover the story behind this recipe
Popular comfort food
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