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Easy Chicken Recipes For All The Week

It happens to all of us that you find yourself creating identical dish over and yet again till the family is much mendicancy for a amendment of style. But these busy days taking care of children, yourself and also your family bobbing up with new plates for each single meal looks intimidating. However after reading these delicious chicken recipes, these days will be gone.

CHERRY CHIPOTLE PULLED CHICKEN

One 28-ounce can whole tomatoes, drained (about 3½ cups)

1 cup sour cherry jam

¼ cup packed dark brown sugar

2 tablespoons red wine vinegar

Up to 1 canned chipotle in adobo sauce, stemmed, seeded, and minced

1½ tablespoons smoked paprika

1 tablespoon Worcestershire sauce

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

3 pounds boneless skinless chicken thighs, trimmed

¼ cup raisins

1- Place the tomatoes, jam, brown sugar, vinegar, chipotle, smoked paprika, Worcestershire sauce, cumin, cinnamon, and cloves in a large blender. Cover and blend until smooth, stopping the machine at least once to scrape down the inside of the canister.

2- Pour the sauce into a 6-quart stovetop or electric pressure cooker. Stir in the thighs and raisins.

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 15 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 22 minutes.

4-Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Use two forks to shred the chicken in the pot, stirring it into the sauce before serving.

BALSAMIC AND ORANGE-GLAZED CHICKEN THIGHS

¼ cup orange marmalade

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 pounds boneless skinless chicken thighs, trimmed

½ teaspoon salt

½ teaspoon ground black pepper

One 4-inch fresh rosemary sprig

Up to 4 medium scallions, green and white parts, thinly sliced

1- Use a fork to whisk the marmalade and vinegar in a small bowl until as smooth as possible; set aside.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the chicken with salt and pepper, then add half to the pot and brown well, turning once, about 6 minutes. Transfer to a bowl and repeat with the remaining chicken. Once everything is cooked, return all the pieces to the pot.

3- Pour the marmalade mixture over the meat; tuck in the rosemary sprig.

4- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Discard the rosemary sprig. Stir well, then sprinkle with the scallions before serving.

CHICKEN AND RICE CASSEROLE WITH ARTICHOKES AND TOMATOES

2 tablespoons olive oil

½ pound mild or hot Italian sausage, cut into 1-inch pieces

6 boneless skinless chicken thighs (about 1½ pounds), trimmed

1 medium yellow onion, chopped

2 small green bell peppers, stemmed, cored, and chopped

2 teaspoons minced garlic

½ cup rosé wine, preferably Spanish

One 28-ounce can whole tomatoes, drained and roughly chopped (about 3½ cups)

1¼ cups chicken broth

1 cups plus 2 tablespoons long-grain white rice, such as white basmati or Texmati

One 9-ounce box frozen artichoke heart quarters, thawed (about 2 cups)

2 teaspoons smoked paprika

2 teaspoons dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the sausage and cook, turning occasionally, until browned, about 4 minutes. Transfer to a large bowl. Add the chicken and brown well, turning once, about 6 minutes. Transfer to the bowl, too.

2- Add the onion and bell peppers to the pot; cook, stirring often, until the onion is translucent, about 4 minutes. Add the garlic and cook until aromatic, less than a minute. Pour in the wine and bring to a simmer, scraping up the browned bits in the pot. Continue simmering until the wine has reduced to a thick glaze (that is, when you drag a wooden spoon through the liquid, it doesn’t immediately flow back in place).

3- Stir in the tomatoes, broth, rice, artichoke hearts, smoked paprika, oregano, salt, and pepper/ Return the sausage and chicken to the pot, as well as any juices in their bowl. Stir well, making sure all the rice grains are submerged.

4- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal, but do not open the cooker. Set the cooker aside for 10 minutes to steam the rice.

6- Unlock and open the pot. Stir gently before serving.

CHICKEN AND GREEN CHILE STEW

2 tablespoons peanut oil

6 boneless skinless chicken thigh (about 1½ pounds), trimmed and halved

1 large yellow onion, chopped

Three 4½-ounce cans chopped mild green chiles (about 1½ cups)

1 tablespoon minced garlic

½ tablespoon ground cumin

1 teaspoon dried oregano

2 cups chicken broth

6 small white potatoes (about 1¼ pounds), halved

¼ cup loosely packed fresh cilantro leaves, chopped

1- Heat the oil in a 6-quart pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the chicken and cook until lightly browned, about 6 minutes, stirring occasionally. Transfer the chicken pieces to a large bowl.

2- Add the onion to the pot; cook, stirring often, until softened, about 4 minutes. Stir in the chiles, garlic, cumin, and oregano; cook until aromatic, less than a minute. Pour in the broth and stir well to get any browned bits up off the bottom of the pot. Return the chicken and any juices to the cooker, add the potatoes, and stir well.

3- Lock the lid onto the pot

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Stir in the cilantro before serving.