Pollo estofado con coco en Instant Pot

Ingredientes

• 750 g (1½lb) boneless chicken thighs
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp Garam Masala
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 2 tsp crushed ginger
• 1 cup chicken broth / chicken stock
• 400 g (14oz) coconut milk
• 1 medium head of cauliflower
• 2 medium sweet potatoes
• rice (to serve )

Preparación

1. 1

   Place the chicken in a large bowl then add the olive oil and spices.

2. 2

   Mix to coat the chicken in the spices.

3. 3

   Preheat the Instant Pot on the sauté function and once hot, add the chicken and cook for 5 minutes .

4. 4

   Add the onion, garlic and chilli then pour in the chicken broth and coconut milk.

5. 5

   Close with the lid and make sure the vent is in "sealing" position.

6. 6

   Cook on high pressure for 7 minutes then quick release the pressure.

7. 7

   While the chicken is cooking, peel and chop the sweet potatoes into large chunks and slice the cauliflower florets off the head. Any large florets can be sliced in half.

8. 8

   Add the vegetables to the chicken then close the lid and cook for another 3 minutes on high pressure.

9. 9

   Quick release the pressure.

10. 10

    Taste and adjust the seasoning if necessary.

11. 11

    If the sauce is too thin, mix 2 teaspoons of cornstarch with a few tablespoons of water and pour into the chicken.

12. 12

    Set the Instant Pot to the sauté setting and allow to simmer for 5 minutes until the sauce has thickened.

13. 13

    Serve over rice.