Place defrosted Chicken thighs in the instant pot.
Add Pink Himalayan Salt, Black Pepper, powdered Oregano, Garlic Powder, Cumin and the Goya Sazon Completo to the Chicken Thighs and stir them until all of the thighs are coated evenly.
Chop your Onion and Green Bell Pepper.
Add Olive oil to the frying pan and place it on Medium heat.
Add the chopped Onions and Green Bell Pepper to the frying pan. Let it simmer until the onions are translucent.
Chop the small Red potatoes in half and add them into the instant pot.
Add the Tomato Sauce, Bay Leaves, White cooking Wine, Bitter Orange and Green Olives into the Instant pot.
Add the Onions and Green bell peppers into the Instant pot.
Press the Meat or Chicken button on the Instant Pot and set it for 30mins which turning the venting knob to “Pressure” not steam.
Once The timer is up wait about 15 minutes and release the venting knob carefully avoiding the hot steam and water that it may eject.
Stir your Chicken Fricassee and set it to cook for another 20min. Turn the venting knob to “Pressure” not steam.
Once this is completed, you will then repeat step # 10 and stir your Chicken Fricassee once again.
There will be plenty of liquid in the Fricassee. My favorite way to eat it is to scoop out a little bit of everything but with a Slotted ladle and then get a spoon and pour some of the “salsita” a.k.a sauce over a nice bowl of fluffy white rice
1. Instant Pot
4. Red Copper frying pan
6. Cutting board
7. Slotted Ladle
You can buy the Red Copper Frying Pan here :) !