If you need dinner in a hurry, instead of making these chicken thighs in your slow cooker, pop them in your pressure cooker. Then they'll only need 12 minutes to cook instead of 4 hours!

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Chicken Tinga

Ingredients

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Directions

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  • In a large skillet heat oil over medium-high. Brown chicken, in batches if necessary, in the hot oil 2 minutes per side. Transfer to a 3 1/2- or 4-qt. slow cooker. In the same skillet cook chorizo over medium-high about 3 minutes or until well browned. Drain chorizo on paper towels. Add chorizo and the next 10 ingredients (through sugar) to the slow cooker.

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  • Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.

  • Remove chicken and set aside to cool slightly. Remove and discard bay leaves. Skim off fat. Shred chicken using two forks. Return chicken to slow cooker.

  • If desired, serve with tostadas, Refried Beans, avocado, and queso fresco.

Pressure Cooker Directions

Prepare as directed in Step 1, using a 4- to 6-qt. electric or stovetop pressure cooker. (For electric pressure cookers, use the sauté setting to brown chicken and chorizo; for stove-top models, brown meat directly in pot.) Add 1/2 cup water to mixture in cooker. Lock lid in place. Set electric cookers on high pressure to cook 12 minutes. (For stove-top cookers, bring up to pressure according to manufacturer's directions; reduce heat enough to maintain steady [but but excessive] pressure over medium-high. Cook 12 minutes. Remove from heat.) For electric and stove-top models, let stand to release pressure naturally 15 minutes. Carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed with step 3.

*Tip

If desired, serve the tinga with hot cooked rice.

Nutrition Facts (Chicken Tinga)

304 calories; 17 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 131 mg cholesterol; 725 mg sodium. 372 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 30 g protein; 0 g trans fatty acid; 392 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 1 mcg vitamin b12; 32 mg calcium; 2 mg iron;

Refried Beans

Ingredients

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Directions

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  • Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

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  • In the same saucepan or Dutch oven combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender. Drain beans, reserving liquid.

Instructions Checklist
  • In a heavy large skillet heat bacon drippings. Stir in garlic. Add beans, mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about 1/4 cup) to make a pastelike mixture. Cook, uncovered, over low heat for 8 to 10 minutes or until mixture is thick, stirring often.

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