Ingredients:
- black pepper to flavor
- two mediums tomatoes, diced (or 1 can)
- 1 medium sized chicken skinless,
- 1 teaspoon Dried Basil
- 2 garlic cloves peeled, minced
- one medium any color bell pepper cored
- 1 tablespoon olive oil
- one onion, chopped
- Crushed pepper flakes to flavor
- 2 tablespoons red wine vinegar
- Salt to taste
Recommendations:
- In large frypan, heat oil more than substantial heat. Insert rooster and cook until finally browned on all sides. Remove from pan and set apart.
- In the same pan add, any color bell pepper and garlic. cook until softened. Insert red wine vinegar to pan and stir to loosen any brown bits that may perhaps be sticking. Add tomatoes, basil, red pepper flakes, chicken, salt and pepper.
- Shut lid and carry pressure to next pink ring (15 kilos strain) about higher warmth. Change warmth to stabilize pressure at next purple ring. Cook dinner for 10 minutes.
- Take out of stove.
- Organize chicken on a platter and surround with vegetables and sauce.
- This recipe yields four servings.
- You can serve this with rice.