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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat. | 2. Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5. | 3. Add onion, green bell pepper and garlic. Cook until softened. | 4. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking. | 5. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper. | 6. Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes. | 7. Remove from heat and use Natural Release Method. | 8. Arrange chicken on a warm platter and cover with vegetables and sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
frying chicken	1	frying	cut	-	-	-	-
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1		stemmed cored cut	-	-	-	-
garlic clove	2		peeled minced	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
tomato	16	ounces	canned diced drained	104.3261	23.1332	5.4431	0.9072
basil	3/4	teaspoon	dried	0.1524	0.0176	0.0209	0.0042
red pepper flake			crushed	-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.