Looking for that crazy tender and juicy roast chicken recipe? The pressure cooker makes a chicken that is perfectly moist and not overcooked. Crisp the skin in the oven before serving for the ultimate roast chicken.
SPICE-RUBBED ROAST CHICKEN
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons freshly ground black pepper, divided
2 teaspoons kosher salt, divided
1 tablespoon light brown sugar
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 (3- to 4-pound) chicken, wishbone removed
1/2 cup chicken stock
1/2 cup lager-style beer
Hot sauce (recipe below)
Combine the smoked paprika, cumin, garlic powder, 1 teaspoon black pepper, 1 teaspoon salt, brown sugar, and cayenne in a small bowl and set aside.
Heat a large sauté pan over medium-high heat and add the olive oil. Season the chicken with remaining salt and pepper and tie the legs together with kitchen twine. Sear the chicken on all sides until golden brown, about 10 minutes. Remove and set aside.
Place the steam rack inside of the pressure cooker. Add the chicken stock and beer. Rub the chicken with the spice rub and place in the pressure cooker on top of the steam rack. Secure the lid and set on Manual with high pressure for 18 minutes. Allow to naturally release for 5 minutes, then quick release and remove the lid.
Preheat the broiler. Transfer the chicken to a baking sheet lined with foil. Crisp the skin under the broiler, 3 to 4 minutes. Serve with hot sauce.
Hot Sauce: Add 3 cups Fresno chili peppers, 1 habanero pepper, 2 chopped red bell peppers, and 2 cloves garlic to the bowl of a food processor and pulse until finely chopped. Transfer to the bowl of the pressure cooker and add 3/4 cup apple cider vinegar, 1/4 cup water, and 1 teaspoon sea salt.
Secure the lid and place on Manual with high pressure for 2 minutes. Use quick release and remove the sauce to a container to cool completely without the lid.
Makes 4-6 servings.
SOURCE: “Instant One-Pot Meals” by Laura Arnold
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