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Ingredients
1 tablespoon canola or vegetable oil
1 onion, sliced very thinly
1 spicy pepper, such as jalapeno or serrano, sliced thinly
4 cloves garlic, roughly minced
1 pound boneless skinless chicken breast or 2 pound bone-in chicken breast (with skin is fine)
1 pound boneless skinless chicken thigh or 2 pounds bone-in chicken thighs (with skin is fine)
1 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon fine or 2 teaspoons kosher salt
1/4 teaspoon oregano
2 oranges
juice of 1 lime
Directions
- Turn electric pressure cooker to saute and add oil. When pressure cooker reads “hot,” add sliced onions and peppers. Saute until they are soft and translucent, about 5 minutes. Add the minced garlic. Continue to saute until the garlic is soft, about 3 more minutes. Turn off the pressure cooker.
- Add the chicken and sprinkle seasonings over all. Squeeze the oranges over the chicken and leave the rind of one orange in the pot. Add the lime juice.
- Seal the pressure cooker. For boneless skinless chicken, pressure cook on high pressure for 12 minutes. For bone-in chicken, set the pressure cooker for 16 minutes. For bigger pieces of bone-in chicken, set the cooker to 18 minutes. Pressure cook until time is up and allow to naturally vent for 10 minutes. Manually vent after 10 minutes. The chicken should be tender and easily shreddable with a fork. If it is not yet easily shreddable, return to cook on high pressure for another 3-5 minutes. Use a quick release if cooking again.
- Use tongs to move chicken pieces to a bowl. Strain the cooking juices into a separate bowl. If using boneless skinless chicken, immediately shred with two forks. If using bone-in chicken, remove chicken pieces to a separate bowl, leaving bones and skin behind. Shred separated chicken with two forks. Add some of the strained cooking juice to the shredded chicken, to make it moist but not dripping.
This chicken can be used to make tacos, quesadillas, burritos, and nachos. It can also be used as a filling for tamales, if mixed with tomatillo salsa.