It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pressure Cooker Chicken, Linguisa, And Vegetable Soup
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- #80337
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 boned, skinned chicken thighs, fat trimmed
3/4 pound linguisa sausage
2 onions, peeled, and thinly sliced
1 1/2 cup thinly sliced carrots
2 cups thinly sliced celery
2 quarts fat-skimmed chicken broth
1/2 pound Roma tomatoes, rinsed, cored, and diced
2 cups thinly sliced cabbage
1 teaspoon grated lemon peel
1 package (10 ounce size) frozen peas
3 tablespoons lemon juice
1/3 cup finely chopped fresh mint leaves
salt, to taste
freshly ground black pepper, to taste
directions
Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.
In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.
Discard all but 1 tablespoon fat from pan. Add onions, carrots, and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds) and adjust heat to stabilize cooking rate. Cook for 10 minutes. Release pressure quickly, running cold water over pan.
Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.
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