The deviled chicken in the multicooker, a main dish that will win you over at the first taste, with flavorful and tender meat inside and a crispy crust on the outside that greatly resembles oven cooking.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip lid, 16 menus, a true ally in the kitchen.
In the recipe, you will also find the mode for oven cooking if you don’t have an electric pressure cooker.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 3/4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the deviled chicken in the multicooker:
- 1 whole chicken
- 2 cloves garlic
- 1 sprig rosemary
- 1 hot chili pepper
- 1 tablespoon roast flavoring
- 1/2 cup extra virgin olive oil
- 1/4 cup dry white wine
- to taste fine salt
- to taste black pepper
Tools for the deviled chicken in the multicooker:
- 1 multicooker
- 1 Spatula
- 1 Plate
Steps for preparing and cooking the deviled chicken in the multicooker:
For this recipe, we used a chicken already cut in half. If you buy a whole one, make an incision on the breast side and with poultry shears, cut the sternum and spread it well by pressing with your hands.
Wash the chicken well, remove any feathers, and dry it well with a cotton cloth.
In a bowl, place the garlic clove chopped into tiny pieces, the chili pepper cut in pieces, the roast flavoring, salt, and pepper, and a couple of tablespoons of extra virgin olive oil. Mix the ingredients well to combine them.
Rub your hands with a couple of tablespoons of extra virgin olive oil and massage the chicken, then sprinkle the mixture over the entire internal and external surface of the chicken.
In the electric pressure cooker, put the remaining extra virgin olive oil, the rosemary, and turn on the pot in SAUTÉ mode for 10 minutes. When the oil is hot (it takes very little time, less than a minute), add the chicken with the skin side against the basket, brown it well, turn the chicken and brown it, deglaze with the quarter cup of white wine, let it evaporate.
Set the pot to pressure cooker mode, cover with the lid, and close the valve. Cook for 13 minutes.
After the time has passed, turn off the pot, release the steam, and remove the lid.
Return to sauté mode and brown the chicken to your liking and to dry the liquid that may have formed.
Serve immediately.
COOKING WITH A CLASSIC PRESSURE COOKER:
The procedure is the same: first, brown the chicken on both sides, deglaze with wine, close the pressure cooker, and cook for 13 minutes.
After the time has passed, turn off the gas, let the steam out of the pot, and remove the lid. If you want a more golden cooking, cook for a few more minutes without the lid to dry the meat well and give a browning similar to that of oven cooking.
