Ingredients
- 2 1/2 pounds boneless, skinless chicken thighs/breasts
- 3/4 cup oil
- 1/2 cup flour
- 2 15-oz cans of diced tomatoes
- 1 12-oz bottle of beer
- 2 Tbsp garlic powder
- 1 Tbsp thyme
- 1 tsp black pepper
- 1 tsp white pepper
- 1-2 tsp cayenne pepper (depending on desired heat level)
- 1 tsp oregano
- 1 tsp paprika
- 1 Tbsp salt
- 1 Tbsp molasses
- 4 bay leaves
Preparation
Step 1
On saute setting, add oil until warm.
Add flour and stir continuously to make a roux. Continue to stir until flour begins to thicken and becomes the color of peanut butter.
Add dry seasoning while stirring constantly.
Add 1 15oz can of diced tomatoes, molasses and bay leaves. Stir
Place chicken breasts in the liquid mixture.
Pour the remaining can of tomatoes and the beer over top of the chicken.
Placed lid on pressure cooker in sealed position. Cook on Manual for 15 minutes. Allow pressure to release naturally for 10 minutes, then quick release.
Remove bay leaves and chicken. Shred chicken with forks. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving. If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.