Oddly enough, this chicken recipe was born from a batch of French macarons. I know, how could it be? It turns out that I made a filling for macarons using white chocolate ganache and sour cherry jam. Quite a bit of jam was left in the jar, and I knew it would sit in the fridge at the risk of being forgotten. Why not put it to use in a savory recipe? I adapted bits from a few cookbooks, and came up with a pressure cooker version for chicken thighs that had some sweetness, some spice, some sourness, and what I love the most: that falling-apart texture. I hope you give it a try.
CHERRY CHIPOTLE SHREDDED CHICKEN
(from the Bewitching Kitchen, adapted from several sources)
One 28-ounce can whole tomatoes
1/2 cup sour cherry jam
¼ cup packed dark brown sugar
2 tablespoons red wine vinegar
1 tsp salt
1 canned chipotle in adobo sauce, stemmed, seeded, and minced
1 tablespoons paprika
1 tablespoon Worcestershire sauce
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 pounds boneless skinless chicken thighs, trimmed
Place the tomatoes, jam, brown sugar, vinegar, salt, chipotle, paprika, Worcestershire sauce, cinnamon, and cloves in a blender. Blend and pour the smooth sauce in a pressure cooker.
Add the boneless chicken thighs, whole. Close the pressure cooker (or Instant Pot) and bring to full pressure. Cook for 20 minutes, release the pressure manually, and remove the chicken pieces to a cutting board. Shred the meat with two forks (it should be very tender).
Add the shredded meat back to the sauce, heat gently for a few minutes, adjust seasoning (you may need a bit more salt). Serve over rice or the side dish of your choice. Also great as a filling for fajitas.
to print the recipe, click here
Comments: As a good Brazilian-American, I use my pressure cooker all year, but of course now that the temperature outside starts to fall down, this type of comfort food shows up more often in our menu. On weeknights, the pressure cooker is the best tool to have a meal with that aura of hours and hours in the making, materialize in the blink of an eye. Well, a few blinks. Not that many, though.
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