|2-3 Tbs vegetable oil||4 small new potatoes, thickly sliced|
|1 lb free-range chicken meat, cubed or thickly sliced||1/3 cup orzo or another very small pasta shape|
|1 qt chicken stock (from cubes will be fine)||8 cherry tomatoes, halved|
|1 onion, quartered||Orange and avocado slices, to serve|
|1 tsp ground cumin||Chopped fresh cilantro, to garnish (optional)|
|1 bay leaf|
Pour some oil into the pressure cooker, using just enough to coat the base of the pan generously. Bring up to a brisk heat and put the chicken in, stir-frying just long enough to get a bit of color into it (3–5 minutes). Pour in the stock, and then all the remaining ingredients except the tomatoes. Clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 5 minutes. Turn off the heat and vent immediately.
As soon as you can remove the lid, drop in the tomatoes and put the lid back on. Simmer without pressure just long enough to soften the tomatoes. Serve with the orange and avocado slices passed separately so that everyone can help themselves. You can also add chopped fresh cilantro as a garnish, if you wish.
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