Do you love to cook in your pressure cooker? Here's a recipe from Chef Jeff at Smith's that will give some kick to your dinner table.
Jalapeno Popper Chicken
1 lb. bacon, chopped
1 onion, diced
4 jalapenos, seeded, chopped
1 tbsp. garlic, minced
3 lbs. chicken breast or thighs, cut into bite size chunks
1 c. chicken broth
1 c. heavy cream
1 tsp. cajun seasoning
1 tsp. chili powder
1 tsp. dry cilantro
4 c. shredded Mexican mix cheese
Two 5.2 oz. packages Boursin cheese spread, cut into chunks(8 oz. cream cheese can be substituted)
1. Start the saute function on the digital pressure cooker. Add the bacon and cook until it begins to brown and get crispy. Remove the bacon and drain on paper towels and set aside for later. Remove some of the excess bacon fat though leaving some to cook the other ingredients.
2. Add the onions and jalapeno and cook until the onion starts to soften. Add the garlic, chili powder, cajun seasoning, cilantro, and chicken and cook another 2-3 minutes. Add the broth and cream and put the lid on the cooker. Set on high pressure to cook for 6 minutes.
3. 'Quick release' the pressure cooker and remove the lid. Set the cooker to the 'keep warm' setting and add both cheeses. Whisk until the cheese is melted and the sauce is smooth. Return the bacon to the pot. Taste it and season with salt and pepper as necessary. Serve warm over rice. Enjoy!
For more of Chef Jeff's recipes please visit: smithsfoodanddrug.com.