Spicy chipotle chicken made in Sunbeam's Pressure Multicooker, packed with bold flavour, beans and peppers for an easy weeknight dinner served with rice.
You will need:
- 1 Tbs coconut oil
- 1 kg chicken fillets, diced
- 2 red onions sliced
- 2 red capsicums, sliced
- 4 garlic cloves, sliced
- 2 tsp cumin
- 3 tsp paprika
- 1/2 cup chipotle sauce
- 800g tomatoes
- 1/3 cup red wine
- 400g black beans, rinsed and drained
- Serve with rice and coriander
Let's make it:
Step 1:
Select BROWN on the Pressure Multicooker and START/STOP add oil, preheat. Add chicken, season and brown for 10 minutes in batches. Set aside.
Step 2:
Add onion and brown for 2 -3 minutes, add capsicum and garlic and cook for 1 minute.
Step 3:
Return chicken, spices, chipotle sauce, tomatoes and red wine.
Step 4:
Secure the lid, ensure the steam release valve is in the seal (closed) position. Select POULTRY setting and adjust time for 20 minutes. Press START/STOP.
Step 5:
Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 5 minutes. Carefully release any pressure left inside before opening. Add black beans and stir.
Step 6:
Serve with rice and coriander.
