Categories: chicken- main dish

Ingredients

• 1/4 cup chicken broth
• 6 cloves garlic, peeled
• 3 Tbsp. packed brown sugar
• 3 Tbsp. soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. minced fresh ginger or ginger paste
• 1 Tbsp. Sambal Oelek or other thick Asian chile sauce
• 2 Tbsp. peanut oil
• 3 lbs. skin-on, bone-in chicken pieces

Directions

1. In a blender or food processor, puree the chicken broth, garlic, brown sugar, soy sauce, vinegar, ginger and Sambal Oelek until smooth; set aside.
2. Heat the peanut oil in a 6-quart stove-top pressure cooker set over medium heat or in an electric cooker using its browning function.
3. Working in batches, brown chicken on all sides. Pour sauce over chicken. Lock lid on pot. Increase heat to high to bring the cooker to high pressure.
4. Once pressure has been reached, reduce heat as much as possible while maintaining pressure, and cook 12 minutes. Remove from heat and let the pressure return to normal naturally.
5. To serve, remove chicken pieces to a serving platter. Bring the sauce to a boil and cook, stirring frequently, until sauce has thickened and is reduced by about half. Pour sauce over chicken and serve.

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