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LOCATION: Recipes >> Pressure Cooker >> Claypot Chicken 09

Print this Recipe    Claypot Chicken 09

Chicken In A Clay Pot

1 whole chicken, about 3 pounds, cut up
11 cloves garlic, crushed
1 tb coarse salt
1 ts freshly ground popper
2 tb corn or vegetable oil
20 sm new potatoes, peeled
3/4 c red wine vinegar
1/2 c olive oil
2 ts salt
6 bay leaves
2 tb marjoram
2 tb dried thyme
2 chiles serranos (optional)

Rub the chicken with the garlic, salt, and pepper and refrigerate
for 2 to 4 hours.

In a large skillet, heat the corn oil, saute the chicken briefly
and transfer to a cazuela or large pot. In the same oil, lightly
brown the potatoes, remove, and set aside. Add the vinegar to the
skillet and bring to a boil, scraping up browned bits from the
bottom of the skillet. Pour the vinegar through a strainer over
the chicken.

Add the olive oil, salt, bay leaves, thyme, and marjoram to the
chicken cazuela. Bring to a boil over high heat, cover, and lower
the heat. Every 10 minutes, uncover and stir. After 35 minutes,
uncover, correct the seasonings, and add the chiles and potatoes.
Cover and cook over low heat until the potatoes are tender, about
15 minutes.

Makes 6 servings.


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