In the bowl of a pressure cooker place and stir the following ingredients: 2 cups WATER, 1 teaspoon garlic paste, 3 teaspoons salt, ½ teaspoon turmeric, ½ teaspoon pepper, 2 sheets bay leaves, 1 oregano sprig, 1 onion cut in chunks, 1 red bell pepper cut in chunks, 1 tomato sliced thinly and 2 tablespoons of tomato paste.
Insert the 4 CHICKEN BREASTS into the mixture and remove them immediately to season them slightly. Add 2 cups of RICE. Arrange the chicken over rice the.
Cook at medium pressure for 20 mintues. When done let out all the steam and open the lid.
Remove the chicken breasts. Add the precut and precooked vegetables (carrot, corn, peas, and beans) mixed with the 4 tablespoons of my Italian dressing and mix in the rice. Cover the pot again and set aside while you shredd the breasts. With two forks, shred the breasts. Open the pot again, add the shredded chicken and serve.Add 2 tablespoons of cilantro and serve.
To enjoy a delicious and balanced dinner add a salad with cruciferous vegetables. The salad should be the same as the portion °F rice and should be eaten before and will not gain weight.
Chef Pachi
