PRESSURE-COOKER CHICKEN MARBELLA
It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 908mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein.
INSTANT POT CHICKEN THIGHS MARBELLA
A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure cooker.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.
- Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.
INSTANT POT CHICKEN MARBELLA
This Instant Pot Chicken Marbella recipe is a easy and delicious weeknight dinner! Made with Chicken, onions, olives, and some fantastic spices - everyone at the table will love this dish. This family recipe for Chicken Marbella in the instant pot came from my mother-in-law, who makes delish soups and stews! She introduced me to this dish, and I absolutely loved it. This version comes together quickly in the Instant Pot for an easy weeknight dinner!
Provided by The Herbeevore
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Set the instant pot to Sauté Mode, heat the olive oil for a few minutes until very hot.
- Season the chicken with salt and pepper, and place skin down in the instant pot. Cook for 10 minutes until the skin of the chicken begins to brown. Flip over and cook for another 7 or 8 minutes. Remove chicken from the Instant Pot And transfer to a plate.
- To the instant pot, add the garlic and sauté for 2 or 3 minutes until it begins to brown. Add the wine and deglaze the bottom, scraping any pieces of chicken or garlic that stuck to the bottom of the pot.
- Add the onion, carrots, potatoes, prunes, olives, capers, Vegetable stock, brown sugar and oregano. Stir to combine.
- Place the wire rack insert over the Vegetables, and add the chicken, skin side up.
- Seal the lid, and set the instant Pot to Manual or Pressure Cook and cook on high for 15 minutes. Allow to naturally release afterwards.
- Carefully remove lid, and taste for seasoning. Serve over rice or noodles.
Nutrition Facts : Calories 396 kcal, Carbohydrate 63 g, Protein 24 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 111 mg, Sodium 706 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 13 g, ServingSize 1 serving
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