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Add a photoServings: 4
Ingredients
- 1 x Fryer, cut up
- 2 Tbsp. Peanut oil
- 1 c. Diced celery
- 1 c. Choped onion
- 1/2 c. Diced bell pepper
- 4 x Cloves garlic, finely minced
- 1 c. Rhine wine
- 4 c. Canned whole tomatoes with juices Louiaiana warm sauce to taste
- 1 tsp Salt
- 2 lrg Bay leaves (whole)
Directions
- Add in the peanut oil to a very warm pressure cooker pot. Brown the cut up chicken pcs nicely on all sides. Add in all the rest of the ingredients to the pot and stir to blend. The amount of Louisiana Warm Sauce you add in determines how "piquante" your dish will be. Start off with a little, you can always add in more at the table when the meal is served.
- 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. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add in a little water.
- Serve the Sauce Piquante over warm fluffy rice with extra Louisiana Warm Sauce on the side for those who like it fiery warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 655g | |
| Recipe makes 4 servings | |
| Calories 822 | |
| Calories from Fat 482 | 59% |
| Total Fat 53.58g | 67% |
| Saturated Fat 14.5g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1162mg | 48% |
| Potassium 1172mg | 33% |
| Total Carbs 13.37g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.08g | 5% |
| Protein 59.72g | 96% |
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