You will need:
- 1 Tbs oil
- 1 – 1.5 kg chicken drumettes
- 220g jar of chipotle sauce
- ¼ cup chicken stock
- 2 Tbs tomato paste
- 1 tsp Tabasco sauce
- Blue cheese sauce (optional):
- ½ cup sour cream
- ½ cup mayonnaise
- 200g blue cheese
- 1 Tbs lemon juice
- 2 tsp minced garlic
Let's make it:
Step 1:
Select BROWN on then START/STOP on the Pressure Multicooker and allow to preheat.
Step 2:
Add oil and brown chicken, in batches.
Step 3:
Add all the chicken in the pot and add chipotle sauce, tabasco sauce, stock and stir to cover well.
Step 4:
Secure the lid, ensure the steam release valve is in the seal (closed) position, select POULTRY adjust TIME to 5 minutes and press START/STOP.
Step 5:
Once cooking has finished, release the pressure and remove chicken onto a platter.
Step 6:
Select BROWN then START/STOP add the tomato paste and reduce remaining liquid by half, simmering for 3 minutes. Press START/STOP. Pour sauce over chicken.
Step 7:
Make the blue cheese sauce by adding all ingredients to a blender and blitz until smooth.
