The Pioneer Woman Tasty Kitchen
Profile Photo

Chicken Mexicali

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Do you have a pressure cooker? No?

You big baby, it’s not going to blow up. Just go get one already.

I can hear you telling me that you have a crock pot. Well, big, fat, hairy deal. I don’t want my Chicken Mexicali in 8 hours, I want it in 20 minutes.

So, go get a pressure cooker and join me for homecooked, crock pot taste in like 1/100th of the time!

Ingredients

  • 3 Tablespoons Olive Oil
  • 4 whole Chicken Breasts, Boneless And Skinless
  • 1 whole Onion, Chopped
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • ½ teaspoons Garlic Powder Or One Clove Chopped
  • 16 ounces, weight Salsa, Your Favorite Kind
  • 1-½ cup Water

Preparation

Add olive oil to your pressure cooker and let it heat up a bit on medium-high heat before adding the rest of the ingredients.

Add the chicken first, then the spices, then the salsa and water. Don’t worry too much about stirring it around.

Make sure the chicken isn’t stuck to the bottom of your pot before you put the lid on. Oh and wipe the rim where it seals if there is any oil, condensation or gunk you spilled. The seal likes to be clean and dry to pressure up.

Over medium-high heat, bring your cooker up to a medium rock. (Which means, it isn’t rocking like grampa, but it isn’t rocking so hard that it’s about to rock itself into next week either. If it’s going like gang-busters, turn down the heat. If it’s barely moving, turn the heat up a bit.) Let it cook for 20 minutes.

Turn off heat and either let the pot pressure down on its own or carefully pick it up and set it in the sink and run cold water over the lid until it depressurizes (which takes about 30 seconds).

At this point, I like to start some rice.

Last night, I toasted 1 1/2 cups instant rice in a couple tablespoons of olive oil for a few minutes, then added 1 1/2 cups water and removed it from the heat. Before I put the lid on, I add a dash salt, garlic, pepper, cumin and onion powder. Put the lid on and let it sit for 5 minutes.

You can make regular long grain rice too, but I was starving and didn’t want to wait.

(You’re probably getting the clue by now that Im very impatient.)

Remove the cooker lid and take out the chicken from the sauce and place on a surface that you can shred the meat on. Throw some of that sauce (I used about a cup) in with your rice.

Voila! Spanish rice for your Chicken Mexicali!

10 Comments

You must be logged in to post a comment.

Profile photo of wyngrrrl13

wyngrrrl13 on 3.5.2010

I LOVE my pressure cooker it was the best Christmas present of 2008! Will definitely try this.

Next time instead of adding water to the rice add mecian style chopped tomatoes, instant spanish rice!

Profile photo of terriab

terriab on 3.5.2010

I have an electric pressure cooker (Fagor) that I don’t use nearly enough. I made this last night and it was terrific and so easy! Now I’m going to have to look for other pressure cooker recipes. Love making risotto in my PC.

Profile photo of eathome

eathome on 3.2.2010

I use my pressure cooker for unimaginable things. Like rice. Anyway, all of you folks who harbor fears, fear not! The pressure cooker is your friend. Just use some common sense, you’ll be fine. I have 3 of them. Don’t ask unless you have time for a story. I am absolutely going to try this, except I’ll probably use boneless skinless thighs, because that’s what I have in the freezer!

Profile photo of sallyk

sallyk on 3.2.2010

My husband’s grandmother bought all of her grandchildren pressure cookers for wedding presents. It took me four years to use it — and then I was hooked. I used to have three, but now only two. I use a slow cooker, too — just depends on the day.

Profile photo of dsj003

dsj003 on 3.2.2010

This recipe sounds great! I can’t wait to try it.

I have a Fagor pressure cooker which I bought for my mother 4 years ago – she had an old one that scared me to death!! But she loved it and never used the new one I bought, so eventually she gave it back to me It is a four quart model and I absolutely love it! Very easy to use (not scary at all!!) I think I purchased this one at Macys, but anyone can find them online @ Amazon, Overstock, possibly ebay even (be sure it’s new – I would never buy a used one from someone I don’t know)…. check around! This brand is fairly popular and well-known so parts are easy to get.

Thanks for all the great recipes! Happy cooking!

One Review

You must be logged in to post a review.

Profile photo of mamafindinggood

mamafindinggood on 2.1.2011

This was a lot easier than I thought. I think the taste has a lot to do with the salsa you pick. I used Trader Joe’s Double Roasted Salsa, and it turned out almost South American in flavor. Still good – just different than when I use Pace Picante salsa. Thanks, Noshings, for giving me the confidence to use my pressure cooker!

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy