Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 green chili (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon cumin (ground)
  • 1 tablespoon coriander (ground)
  • 1 teaspoon salt
  • 2 pounds skinless chicken thigh
  • 1 1/2 cups chicken stock
  • 1 cup sour cream

Instruction

  • Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
  • Saute until the onion has softened then add the cumin, coriander and salt.
  • Add the whole chicken breast and mix to coat with the spices, then add the stock.
  • Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
  • When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
  • Use 2 forks or bear paws to shred the chicken.
  • Add the sour cream to the shredded chicken and stir through.
  • Serve immediately.