Leah Koenig’s Chicken with Peppers (and her new beautiful book)
This hearty pressure cooker chicken dish blends juicy thighs, sweet peppers, and warm spices for a flavor-packed weeknight meal.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 tablespoons olive oil this is your base for the whole dish
- 1 onion thinly sliced
- 3 bell peppers red, yellow, or orange for a colorful mix
- 3 cloves garlic minced
- 1 teaspoon sweet paprika
- ½ teaspoon crushed red pepper flakes
- 1 can (14.5-ounce) diced tomatoes include juices
- ½ cup chicken broth
- 1 ½ pounds boneless, skinless chicken thighs
- Salt and freshly ground black pepper to taste
- fresh parsley for garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and bell peppers. Sauté until soft, about 6 to 8 minutes.
- Add garlic, paprika, and red pepper flakes. Stir and cook for 1 minute.
- Pour in diced tomatoes with juices and chicken broth. Simmer mixture to build sauce base.
- Season chicken thighs with salt and pepper. Nestle into sauce.
- Transfer everything to a pressure cooker. Seal lid and cook on high pressure for 15 minutes.
- Perform a quick release when time is up. Open lid carefully.
- Set cooker to sauté or medium heat. Let sauce reduce uncovered for 5 minutes.
- Garnish with chopped parsley and serve.
Notes
Use fresh parsley for garnish and store leftovers in airtight containers for up to 4 days.