Salsa Chicken And Rice - NuWave Nutri-Po 13Q Owner's Manual

Salsa Chicken and Rice

Ingredients:
4 teaspoons olive oil
2 (4-pound) chicken, cut into 8 pieces
2 cup basmati rice
4 cups chicken stock
1 cup dry white wine
2 (8-ounce) jar prepared salsa
Directions:
1. Press "sear" button, set to 20 minutes, then press "start/stop" button.
2. Add oil to Pressure Cooker and brown chicken on all sides.
3. Transfer browned chicken to dish lined with paper towels and set aside.
4. Add all remaining ingredients, except cilantro, to Pressure Cooker and stir well.
5. Return all chicken to Pressure Cooker.
6. Close lid and lock in place.
7. Press "poultry" button, press "texture" twice for 35 minutes, then press "start/
stop" button.
8. Once finished, the Pressure Cooker will automatically go to the "warm" feature and
the pressure will release naturally.
9. Season with salt and pepper, garnish with cilantro before serving.
Tip: Use chicken stock in place of white wine.
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Recipes
Serves: 8
2 (10-ounce) can diced tomatoes
2 (10-ounce) can green chilies
2 tablespoons chili powder
4 cloves garlic, chopped
salt and pepper to taste
1 cup cilantro, chopped (optional)