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Extremely rich and savory.
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 8
Ingredients:
4 whole chicken legs, cut into 8 parts
2 cups of chicken stock
1 cup of yellow onions, sliced
3 tablespoons of Worcestershire sauce
2 tablespoons of white vinegar
2 tablespoons of recado rojo or achiote paste
1 tablespoon of coconut oil
1 tablespoon of granulated sugar substitute
3 garlic cloves, sliced
1 teaspoon of Mexican dried oregano
½ teaspoon of ground black pepper
Directions:
1. In a large bowl, mix the recado rojo, cumin, vinegar, oregano, Worcestershire sauce, sweetener and pepper together. Rub this mixture into the chicken and marinate for an hour at least or overnight.
2. Put the insert in the instant pot and select the sauté option.
3. Add the oil and brown the chicken, with its skin side facing down, for about 2 minutes per side in the hot oil. Reserve the marinade. Transfer the browned meat to a plate and keep aside.
4. Sauté the garlic and onions for about 2-3 minutes until tender and steaming.
5. Return the chicken to the pot.
6. Add the broth to the dish holding the reserved marinade and combine. Pour this mixture into the pot.
7. Seal the pot according to instructions, select the manual option and cook for 20 minutes at high pressure. Release the steam when the time is up.
8. Adjust seasoning if desired and serve.
Nutritional Information Per Serving
Calories - 319, Carbohydrates – 3g, Fat – 22g, Proteins – 28g, Fiber – 0g
