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Ingredientes
- 3 1/4 lb broiler or possibly fryer chicken
- 1 x (16 ounce) can whole tomatoes - undrained and minced
- 1/2 c. pearl onions -- peeled
- 1 x clove garlic -- chopped
- 1/4 c. dry sherry
- 1 x bay leaf
- 1/2 tsp salt
- 1/2 tsp dry thyme
- 1/4 tsp grnd black pepper
- 1 c. fresh mushroom -- sliced
- 2 Tbsp. corn starch
- 3 c. warm cooked rice -- cooked without salt or possibly fat
Direcciones
- Coat a 6-qt pressure cooker with vegetable cooking spray; add in next 9 ingredients. Close lid securely; according to manufacturer's directions, bring to high pressure heat (about 8 to 10 min). Reduce heat to medium-low or possibly level needed to maintain high pressure; cook 9 min. Remove from heat; run cool water over pressure cooker to reduce pressure instantly. Remove lid so which steam escapes away from you. Transfer chicken to serving platter; keep hot.
- Remove 1/4 c. liquid; set aside to cold. Add in mushrooms to cooker; cook over medium-high heat about 5 min or possibly till tender.
- Combine cornstarch and reserved, cooled, liquid; stir into pressure cooker and return to a boil. Cook 1 minute, stirring constantly. Remove and throw away bay leaf. Pour sauce over chicken. Serve with rice.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 504 | |
| Calories from Fat 230 | 46% |
| Total Fat 25.54g | 32% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 359mg | 15% |
| Potassium 473mg | 14% |
| Total Carbs 29.55g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.26g | 2% |
| Protein 34.05g | 54% |
