Baked Paprika Chicken with Philips Electric Pressure Cooker

Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker

Serves 2

Ingredients:

Half of a free-range chicken, cleaned

Marinades:

1 tsp Paprika

½ tsp salt

1 tbsp honey

1 tsp light soy sauce

½ tbsp oyster sauce

Dashes of pepper

2 cloves of garlic, peeled and grated

Steps:

1.Pad dry the chicken after cleaning.

2.Make tiny holes over the chicken with fork.

3.Mix up all the ingredients listed under marinades.

4.Marinate the chicken for overnight in fridge.

5.Take out the chicken from the fridge at least half hour before cooking.

6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).

7.Close the pressure cooker lid.

8.Adjust the valve to baking mode.

9.Select “chicken” under the baking mode and press the start button.

10. When it is done, wait till the pressure is released before removing the lid.

11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.