On Sun, May 24, 2020 at 5:07 AM gail johnson via Cookinginthedark < cookinginthedark@acbradio.org> wrote:
> We've made this and it's good. > We've frozen it and eaten it later too. > > > Mexican Crack Chicken > Prep Time: 10 minutes > Cook Time: 20 minutes > Total Time: 45 minutes > Yield: 6 servings > INGREDIENTS > 2 pounds boneless, skinless chicken breast or thighs (if breasts are > especially large, cut them in half horizontally. I feel like they cook up > more tender this way) > 1/2 cup salsa (if it's > a very thick salsa, add 1/4 cup water to the pot as well) > juice of 1 lime > 2 teaspoons chili powder > 1 teaspoon cumin > 1 teaspoon onion powder > 1 teaspoon garlic powder > 1 teaspoon kosher salt > 1/4 teaspoon black pepper > 4 ounces 1/3 less fat cream cheese or whipped cream cheese > 1 cup shredded pepper jack cheese > 15 oz can black beans, drained and rinsed > cilantro to garnish > optional toppings: pico de Gallo or salsa, guacamole, sour cream or plain > yogurt, taco shells or flour tortillas > INSTRUCTIONS > 1. Place chicken breasts in the pressure cooker pot in a single layer > across > the bottom, as much as possible. > 2. Add salsa, lime juice, chili powder, cumin, onion powder, garlic > powder, > salt, and pepper. > 3. Secure the lid and turn pressure release knob to a sealed position. > Cook at > high pressure for 20 minutes. > 4. While chicken is cooking, prepare pico de gallo and guacamole if using > homemade. > 5. When pressure cooking is complete, use a natural release. > 6. Remove the chicken to a plate and shred with two forks or place it in a > food > processor and pulse a few times for a smaller dice, being careful not to > overprocess it to the point that it turns to mush. > 7. Add cream cheese and pepper jack cheese to the pot. Select saute to > melt the > cheese and whisk until smooth. Stir in the black beans and shredded > chicken. > 8. Use the chicken for quesadillas, taquitos, hard shell tacos, soft taco > wraps, taco salad, etc. Serve with pico de gallo, salsa, guacamole, sour > cream, > cilantro, or any other favorite Mexican style toppings. > Freezer Instructions > 1. Place a freezer safe ziplock inside the pressure cooker pot. Arrange > the > chicken in a single layer with the other ingredients in step 1. Seal the > bag > and freeze inside pressure cooker pot until solid, then remove the bag > from the > pot and return to the freezer until ready to use. > 2. When ready to cook, add 2-3 tablespoons of water to the pressure cooker > pot. > Remove chicken and other ingredients from ziplock and place inside the pot. > 3. Cook at high pressure for 30 minutes then proceed with the remaining > directions above. > NOTES > The cooked, shredded chicken freezes and thaws really well > Black beans can be omitted for an even more versatile dish > > > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > Can this be cooked in a crockpot and if so how many hours cook time?-- sincerely, teresa mullen _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
