Cooking is a personal meditative activity for me that offers simple satisfaction, while constantly inspiring and educating me. Sometimes, the unconventional combinations here that seem to flout tradition and good sense, might get a disdainful scorn from experienced chefs, but, I just smile calmly and refrain from knotting myself up over it.
Anyway, the other adult brought home a couple of chicken breasts that I've been trying to cook up in small installments over the week. Nothing too fancy this time around.
I wanted to pressure cook the chicken breasts with herbs and spices, then top it with a simple reduced sauce. However, this being the season, I threw in a couple of whole Walla Walla Sweet Onions and about a dozen cloves of fresh garlic.
Chicken breasts were rubbed with paprika and brown sugar first, then browned on both sides in the pressure cooker pan in hot oil. The peeled whole sweet onions and garlic were tossed in as well. Then, some Apple cider vinegar, Braggs Liquid aminos, Mirin, stone ground brown mustard went into the cooker, with a scoop of water, just enough to build up steam.
Once pressure cooked, the chicken breasts came out (after confirming the internal temperature of at least 170 °F) and the liquid in the pressure cooker pan was reduced till thick and saucy.
Meanwhile, I sautéed the beet greens on the side.
I didn't measure anything accurately for this recipe, so, no specifics to share. But, the recipe is so easy and versatile that it can be adapted to taste without much effort.
While kids enjoy simple staples like
Orange Chicken and Almond-flax Baked Chicken nuggets and Chicken Satay,
the other adult is always up for anything new like
Lychee Chicken, or,
Peanut Chicken, or
Guaje Chicken, or,
which makes it fun for me to cook up something new and interesting each time.
Sauces are so much fun!