3 Tablespoons canola oil
3 pounds chicken, cut into pieces
3 medium tomatoes, sliced
1/4 Cup parsley, chopped
1 1/4 Cup chicken stock
1 Tablespoon fresh rosemary
1 Tablespoon fresh sage, chopped
Cooked hot brown or white rice
Parsley, chopped
Salt and pepper to taste
Directions:
In the pressure cooker, add canola oil and brown chicken on all sides. Remove chicken and sauté onions until golden brown. Add tomatoes, parsley, chicken stock, salt and pepper. Add chicken and herbs.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method or automatic release method and remove the lid.
Serve with hot brown or white rice.
Suggested time for fast 15 psi pressure cookers: Cook for 15 minutes on high pressure.
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