1 tablespoon canola oil
1 large sweet onion, halved and thinly sliced
2 cloves of garlic, minced
1 pound sliced white mushrooms
2 cups of flour (can be gluten-free)
1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoons of paprika
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
2 small chickens (3 pounds), cut into eighths (skin removed - optional)
1 can (16 ounces) of tomato sauce
1 can (6 ounces) of tomato extract
Set the OAP to sauté/brown mode. Add the canola oil, then the sliced onion and minced garlic.
Sauté until the onions are lightly caramelized, stirring occasionally with a heatproof spatula.
Add the mushrooms and continue cooking until the mushrooms are soft.
Turn off the OAP.
Remove the vegetables from the OAP and place them in a medium bowl. Set aside.
Place the flour in a large saucepan. Add the onion powder, garlic powder, paprika, freshly ground black pepper, and salt. Stir to combine.
Add 1 cup of ADDED WATER to the OAP pot. Scrape the bottom of the pot with a heatproof spatula to remove any bits that may be stuck to the bottom.
Place a rack in the OAP container.
Coat each piece of chicken in the flour until completely coated. Place the coated chicken on the OAP rack. Repeat with the remaining pieces, stacking them evenly.
Cover the chicken with the tomato sauce. Top with the mushrooms and onions.
Lock the lid and close the pressure valve. Cook on manual high pressure for 20 minutes. Naturally release the pressure for 15 minutes, then manually release the pressure.
Remove the chicken and the rack from the OAP
Stir the tomato extract into the remaining hot sauce until completely blended.
Serve the chicken hot, topped with sauce, mushrooms and onions
Comments