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Nutrition Facts
Serving Size 168 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 170 mg 7%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 26 g
Vitamin A 4% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pressure Braised Chicken in Vinegar Sauce
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb bone-in chicken thighs
1 Tsp smoked paprika
1 Tsp garlic powder
2 Tbsp vegetable oil
1/3 cup(s) chicken stock
1/4 cup(s) sherry vinegar
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Instructions

1
Season chicken thighs liberally with salt, pepper, smoked paprika and garlic powder.
2
Turn Instant Pot to sauté setting, add oil and allow to get hot before adding chicken. Sauté chicken skin side down until skin is crispy, approximately 4 to 6 minutes.
3
Flip chicken over allow to cook for 3 to 4 more minutes before adding chicken stock and vinegar.
4
Place lid on Instant Pot securely and lock tight. Setting to meat/stew and cook.
5
When done, vent Instant Pot according to package directions, remove lid, serve with a little rendered juices over each chicken thigh.
6
Season to taste, serve over rice, vegetables or potatoes.
7
Chef's Note: I will usually add 2 medium shallots julienned to Instant Pot while chicken is cooking for extra added flavor and texture.

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