Ingredients
1/4 cup all-purpose flour1 teaspoon salt1 teaspoon paprika1/4 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds) , cut up1/4 cup canola oil1 medium green pepper, cut into strips1 medium onion, chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained3/4 cup water1 can (6 ounces) tomato paste1 jar (6 ounces) sliced mushrooms, drainedHot pepper sauce to taste
Preparation
In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken
in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel.
Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.)
Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.