Easy recipe for chicken barbecue cooked in a pressure cooker, quick and delicious. The flavor of ancho chili, garlic, and cumin will give it a very rich and appetizing touch. Plus, it will be ready super fast. Enjoy it with some warm tortillas.
6 ancho chiles, toasted, soaked in salted water (reserve the water)
4 cloves garlic, grilled
1 teaspoon cumin, grilled
1 cloves
1 pinch coarse salt
1 cup button mushrooms, sliced
1 cup oyster mushrooms, sliced
8 chicken drumsticks, and thigh
1/4 cups epazote, powder
3 leaves bay
2 leaves avocado
banana leaf, grilled
2 cups nopal salad, for accompaniment
tortillas, for accompaniment
1 cup water
Preparation
30 mins
1h
Low
For the sauce, blend the chiles with garlic, cumin, cloves, and salt with a little of the soaking water from the chiles; it is important that it remains thick.
In a bowl, mix the mushrooms with the chicken and the sauce; add the epazote, avocado leaves, and bay leaves. Marinate in the refrigerator for about 30 minutes.
In a deep skillet, place the banana leaves and the previous preparation, add a little water, and cover with more banana leaves. Cook for 1 hour or until the chicken is well cooked.
Remove from cooking, serve with nopal salad, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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