I had high hopes of making this today, but the thought of deboning and skinning the two pounds of chicken thighs I had on hand seemed too daunting to me. So here is my version of this soup.
1 tbl extra virgin olive oil
1/4 cup of dry white wine
2 lbs of chicken thighs, (skin and bones attached)
2 medium carrots, unpeeled and cut in rough chunks
2 celery stalks, leaves included, cut in rough chunks
1 small red onion, cut in rough chunks
2 largish cloves of garlic, peeled and cut in quarters
3 small bay leaves
a decent sprinkling of dried thyme
5 cups of water
Add the olive oil to your pressure cooker pot and click the Saute button. The medium setting is the default and what you want. As soon as it is hot, add the chicken thighs and sear on both sides.
mmmmm. nothing says delicious like a plate of partially cooked chicken!
Remove chicken to a plate and deglaze pan with the white wine. Add celery, carrot, onion and garlic, mix well.
Add chicken back in on the top of the veg, pour water over the whole mess and float the bay leaves and thyme on the top. put the lid on (making sure the vent nozzle is closed…I have to remind myself each time) and set your pressure cooker to manual and 20 minutes cooking time. The default pressure setting is high, so that is just perfect.
Go play some Star Wars the Old Republic.
When the pot beeps, turn it off, vent it and open the lid. Remove all the chicken with tongs and place on a waiting plate (NOT the same one as before because EWWWW…germs). Scoop out most of the veg with a slotted spoon then simply strain the stock into a separate bowl.
Allow the chicken to cool in the fridge while you prepare the rest of the ingredients for the soup.
1 tbl extra virgin olive oil
1 bunch of Lacinato Kale, large ribs cut out and chopped
1 large russet potato, peeled and cubed
chicken thigh meat with all bones, skin and yoings removed, shredded
the stock you made previously
1 can of fire roasted, diced tomatoes
chili ancho powder
the juice of one lemon
drizzle of agave syrup
this recipe had a lot of prep time, but it was split into stages and so did not feel like a chore
Don’t even bother cleaning the pot after dumping the stock to strain, just make sure all the large chunks of veg matter and chicken funk are gone, add the olive oil and set to saute again. Once it is hot, add the seitan chorizo, season with some chili ancho and Tajin and mix well.
Looks deceptively like sausage, no?
Allow this to saute for about 5 minutes before adding the cubed potatoes, again stirring well to make sure the taters are coated with spices.
starting to resemble a complete dish…
Use the liquid off of the canned tomatoes to sort of deglaze the pan a bit before adding in the chicken and tomatoes, a little more chili ancho and some salt. Stir well and add the kale & stock. Lid the pot, make sure the nozzle is closed, set on manual for 7 minutes.
at this point I had remembered that I had neglected to snap more photos of each step of the process but decided fuck it…I have enough photos here
Once the baby dragon whines to be burped, allow it to vent, remove the lid add the lemon juice and a drizzle of agave syrup. Stir well and serve.
nom away at your leisure!