Chicken Seafood Medley
Yield: 6-8 servings
2 chicken breasts (cut in bite size pieces)
2 C. Cooked Rice (left over rice works well)
1 pound Shrimp (uncooked)
1 pound Mussels (in shell)
6-8 Baby Reds and Blues Potatoes
6-8 Baby Whites Potatoes
6-8 Mini Sweet Peppers (Red and Yellow)
4-6 Roma Tomatoes (halved or quartered)
2 large carrots-(sliced in 1" pieces)
2- tsp. garlic salt
5 minced garlic cloves
1 tsp. Smoked paprika
1 T. Parsely
2 tsp. Margaram
Salt and Pepper (to taste)
2 T. Butter (divided)
Add 1 T. butter and braise the Chicken in the Instant Pot. While that is browning, saute the garlic and shrimp with butter, in a cast iron pan. Add the prepared vegetables, and mussels, Add seasoning to taste. Set the instant pot to *poultry* (make sure the sealing ring is in place and set to pressure). Or, Set the timer to 10 minutes. Or follow manufacturer instructions. When done, allow the pressure to release naturally. Add the garlic and shrimp to top off the dish. Serve.
Serving suggestion: Serve with Pretzel rolls or Crusty garlic bread.
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