Best Pressure Cooker Chicken Yet

As always, I use the same basic pressure cooker chicken recipe that Aunt Marg always made.  I have always served the chicken recipe over rice while adding different things in different ratios.  In the past I have: browned the chicken before adding the rest of the ingredients, added red wine, added beer, changed the amount of garlic, onions, garlic, pepper, salt, celery, bay leaves, random spices…

This time I did everything in reasonable moderation but added a little heat and Old Bay seasoning.  And this time it turned out a little tastier than any I have made in the past (but not necessarily better than Aunt Marg ever did.)

The ingredients in order of addition to the pot (all very approximate):

*2C       Water and turn burner to high
*1          Bay Leaf
*4Lbs   Chicken Legs & Thighs (rinsed with skin)
*1          Onion, halved med
*2          Stocks celery, whole
*4          Garlic cloves, whole, crushed with flat of knife
*Generous amount of fresh ground pepper
*One heaping teaspoon Old Bay seasoning (I think I may try a little more next time)
*4          Little Asian peppers, whole (hot ones from a little Vietnamese lady from work…they do not make the chicken too hot though)

Then I closed it up.  At high pressure I cooked it for 20 minutes and performed the quick pressure release method once finished.  The last serving secret happened only because we were out of rice and found a box of Trader Joe’s whole wheat cous cous to serve it over.  The cous cous seems to hold more of the rich chicken flavor than the rice did.

Enjoy,
Tim