Brazilian Chicken

By: Rosario Hernandez

Brazilian Chicken
.
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30 minutes, 5 servings, boneless chicken breast, canned tomato, cheese, chicken and turkey, chopped, cold water, cooked white rice, diced, divided in 2, grated or shredded, ground pepper, instant pot, international, large bell pepper, milk cream, olive oil, onions, pressure cook, salt, shoestring potatoes, tomato sauce

serving icon Servings
5 Servings
Ingredients
  • 2 lb (900 g) boneless chicken breast
  • 2 cups cold water
  • 2 tsp salt, divided in 2
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 1 large bell pepper, diced
  • ½ tsp ground pepper
  • 3.5 oz (100 g) canned tomato, chopped
  • 2 ½ cups (600 ml) milk cream
  • 2 tbsp tomato sauce
  • ½ cup mozzarella cheese, grated or shredded
  • 8 oz (200 g) shoestring potatoes
  • 2 cups cooked white rice
Instructions
  • Insert the stainless steel bowl into the Instant Pot® and add the chicken, water and a tsp of salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the inner pot.
  • Shred the chicken using two forks. Set the chicken aside.
  • Preheat the oven to 530ºF (280ºC).
  • Wash the Instant Pot® bowl and put it back, making sure it is dry.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, onion, paprika, 1 tsp of salt and pepper. Sauté stirring so it doesn't burn for 10 minutes.
  • Add the tomato, cream, tomato sauce, cheese and shredded chicken. Heat, stirring, for 5 minutes or until cheese is completely melted. Once the time is up, press Cancel.
  • Put the chicken in an oven-safe dish and cover with the shoestring potatoes.
  • Bake for 5 minutes or until potatoes are crispy.
  • Serve with rice.
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