BBQ chicken: Cuban recipe for pressure cooker

Today I want to share a barbecue chicken recipe, more or less in the way it is prepared in Cuba. It is usually cooked in the oven or into a pressure cooker as well.  This once I decided to prepare the recipe into the pressure cooker, a wonderful inventive and a great ally in order to save time inside our kitchens. This is a very easy recipe made in the own way the Cuban mothers and grandmothers cook up BBQ sauce. 

The BBQ chicken is prepared in many different ways, depending on where it´s prepares. It´s very popular in the U.S.A, and although the preparation´s common denominator is the sweet sauce and the way we marinate the chicken, it change a little according to the ingredients they chosen, even along the American territory.

The way I present it today is the way, more or less, it´s cook up in Cuba, but I´m sure there are a few versions more of the Cuban BBQ chicken, because in the Cuban gastronomy, the most of the recipes often carries a little bit of improvisation, sometimes adjustments that respond to the availability of one product or another.  Without any more delay, let´s prepare our today´s recipe.

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Ingredients

2 chicken leg quarters

1 onion

4 garlic cloves

1/2 red bell pepper

1/2 yellow bell pepper (or green bell pepper)

juice of one orange

2 grated tomatoes (or 4 tbsp crushed tomato or tomato sauce)

4 tbsp mustard

 one generous splash soy sauce

1 tsp brown sugar

2 cup chicken broth

50 g salt butter

black pepper

salt

How to prepare BBQ chicken: pressure cooker´s Cuban recipe

1. Remove the chicken skin, season to taste with salt and black pepper.
2. Golden the chicken into the pressure cooker with 25 g of butter. Take the chicken out and put aside.
3. Put down the heat, add the other 25 g of butter and stir-fry the garlic into slices, the onion and two kinds of bell pepper into cubes. Season. It is not necessary cut the vegetables into very fine pieces, because later we going to triturate them in order to get a thinner BBQ sauce.
4. Add the tomato when the vegetables are cooked. If the tomato is natural let cooking during 8-10 minutes.
5. Incorporate the mustard, the soy sauce, the chicken broth (just 1 cup and reserve the other), the orange juice and the brown sugar´s tea spoon. Let cook and reduce uncovered.
6. Now add the two chicken pieces (if only there is very little liquid, then add more broth chicken until the pieces are covered), cover the pressure cooker, adjust the pressure valve in position number 2, increase the heat and when it start liberating pressure, down the heat and let it cook. Depending on the intensity of your pressure cooker, it will need more or less time. Mine´s very fast, so 12 minutes are enough time, counted from that it stars to whistle. Chicken cooks very fast into pressure cookers in general.
7. Once the time has spent and the pressure has liberated, take the chicken out and let´s triturate the sauce. If it has been lot of liquid, strain the vegetables, triturate, and then incorporate the extra liquid, little by little, in order to get the desired density. The sauce should be light but not watered.
   

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Serve the chicken, dress with sauce and put the rest into a sauceboat to try more. The sauce you don´t use save it very well covered into the fridge, for two or three days; frozen it as well and you will be able to keep it longer and then use it with other meats.

This recipe can be prepared into the oven as well. Proceed seasoning the chicken with salt and black pepper and cover the pieces with the same amount of butter before. Put them into a baking tin and sprinkle with orange juice. Cook for 30 to 45 minutes until golden. Prepare the sauce in the same way I explained before. Cook up the sauce slowly while the chicken is baking and finally triturate with help of a blender. That´s all, enjoy as we did at home.

Etiquetas: BBQ chicken, chicken, Cuban gastronomy, Cuban recipe, pressure cooker recipe