I love this. So much. Pressure Cooker Mexican Chicken is a great base that can go in nearly any direction: plain with a fork, as a dip with cream cheese (like buffalo chicken dip), in taco shells, as a taco salad, on nachos, or in Mexican Chicken Casserole (recipe coming this week). It’s just really great and versatile. Oh, and it takes almost zero prep time, so there’s that.
Also, I’m going to introduce you to two of my secret weapons: Recaito and Pato Sauce
Recaito: I LOVE cilantro. LOVE it. Have tried (and failed) to grow it at my house, buy it weekly at the grocery store, the whole bit. However, cilantro can be persnickety. I bring it home and store it in a cup of water like it’s a freshly-cut flower arrangement, and it still sometimes turns weird before I can use it. And because it has to be bought freshly each week, if I don’t know I’m going to want it, I don’t have it. I can’t keep it on-hand for Mexican food emergencies (which happen frequently in my world). So, when I saw Goya Recaito Culantro Cooking Base on the shelf at my local grocer, I knew I needed to give it a try. It isn’t as amazing as fresh cilantro, but it’s better than dried cilantro leaves or the stuff in the tubes that I’ve tried. It’s a pretty solid option and even better in a pinch when you don’t have fresh cilantro nearby. You can find this in the Latin/Mexican section of your grocery store or on Amazon.
Pato Sauce: Sweet mercy, this stuff is good. I have recently learned that while I love enchiladas, I don’t love traditional enchilada sauce, so this has become my go-to replacement. It has a kick, so if you use it, cut back on other spicy additions, but it’s REALLY, really good. It’s flavorful, not just hot.
- 2.5 lbs boneless, skinless chicken breasts
- 150g bell pepper, diced
- 150g onion, diced
- 1 tbsp. butter
- 2 tbsp. taco seasoning
- 2 tbsp. dry ranch mix
- 4 tbsp. Goya Recaito (or one bunch of fresh cilantro)
- 7oz can Pato tomato sauce
- 4.5 oz can diced green chiles
- 1 tbsp. minced garlic
- 2 tbsp. lime juice (doesn't have to be fresh) + more to taste
- salt & pepper to taste
- Turn pressure cooker to "Sauté"
- Add onions, peppers, garlic, and butter.
- Sauté until onions are translucent.
- Then add chicken, green chiles, taco seasoning, ranch mix, lime juice, salt & pepper, and the secret ingredients: Pato sauce and Recaito. That stuff is SOOOO dang good.
- Turn off sauté and turn it on "Poultry" (15 min high pressure).
- Be sure valve is set to "seal" and let it go.
- When timer ends, let it NPR for 10 minutes.
- Remove chicken and shred, then return to the pot to soak up the juices.
- Serve it any way you'd like. You'll find all sorts of great things to do with it.
If you follow the recipe as-written, feel free to borrow my math on MFP: MyMacroTools Mexican Chicken
So, once you make it, here are some options (you probably have more good ideas, so please share in comments if you do something awesome with it):
- Grab a fork and enjoy
- Top with fresh cilantro and shredded cheese
- Use as taco filling or in a taco salad
- Fill low-carb tortillas with it, throw on some enchilada sauce or salsa, cover in cheese and bake for enchiladas
- While it’s in the pressure cooker, turn on sauté and melt a block of greek yogurt cream cheese in it (Hello, cheese dip!)
- Add any combination of riced cauliflower, corn, or beans to make is heartier and more like a meal
- Bake into a Mexican casserole (give me a few days and I’ll have a great recipe to you for that)
Seriously, you can take it in any direction you want.
If you don’t have a pressure cooker, I’m not super sure how to modify this for you, but my guess is that you combine everything in a 9×13 and follow these directions: http://www.gimmesomeoven.com/baked-chicken-breast/