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Add a photoServings: 6
Ingredients
- 2 quart Water
- 2 tsp Salt A few threads of saffron
- 1/2 tsp Coarse grind black pepper
- 1/2 c. Sliced onion
- 1 x Fryer, cut up
- 1 c. Sliced celery
- 2 c. Sliced carrots
Directions
- Put the water, salt, saffron, black pepper and sliced onion into the pressure cooker pot and bring to a boil. Add in the cut up chicken pcs to the boiling mix.
- Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high till the weight begins to jiggle.
- Lower heat immediately to a level which keeps the weight just barely moving.
- Time from this point on for 12 min. Remove pot from heat and cold.
- When the pressure has been reduced, open the pot and place back on the burner. Gently remove the chicken pcs to a platter. Add in the celery and carrots to the pot and allow to simmer till the carrots are just barely crisp tender. Meanwhile remove the chicken meat from the bones. When the carrots are tender, add in the meat back to the pot. Check and adjust the seasonings.
- You can add in your choice of cooked rice, barley, noodles, matzo balls, potatoes, dumplings, etc. at this point and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 6 servings | |
| Calories 464 | |
| Calories from Fat 280 | 60% |
| Total Fat 31.09g | 39% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 970mg | 40% |
| Potassium 564mg | 16% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.44g | 2% |
| Protein 38.81g | 62% |
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