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Spanish Chicken
(5 Litre pressure cooker)

Serves: 9	Pressure Cooking Time 06 minutes
3 lb (1.3 kg) chicken pieces skinned 2 tbsp vegetable oil  1 tbsp butter  2 tbsp water  2 large (¾ lb / 350 g) onions sliced 4 cloves garlic crushed 1 medium (4 oz / 120 g) green pepper de-seeded and chopped 4 large (1¾ lb / 800 g) tomatoes peeled and chopped 1 tbsp Worcestershire sauce  ¾ tsp dried tarragon leaves  ¾ tsp pepper  2 tsp salt  1¾ cups (4 oz / 120 g) mushrooms sliced
Method
1 Recipe can be reduced to one-third by reducing all ingredients proportionately. 2 Group chicken into 3 batches. Heat oil and butter in cooker for about 2 minutes. Brown and remove each batch. 3 Away from heat, sprinkle water in cooker. Stir to remove any frying residues attached to base. 4 Return cooker to heat. Add onions, garlic and green pepper. Stir fry for about 4 minutes. Add chicken and remaining ingredients. Stir. 5 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 6 Remove cooker from heat. Allow to cool naturally. 7 Open cooker. Place chicken on serving dish. Keep hot. 8 Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over chicken. Serve hot.