How To…

The recipes that led to my eventual pressure cooker purchase were part of a feature in September’s Good Housekeeping.  It gave the basics behind slow cooking, pressure cooking, and roasting, and featured a couple of recipes for each method.  I made the following recipe with boneless chicken thighs during a chilly fall weekend.


  • 2 1/2 lb. assorted small chicken parts (cut breasts into halves)
  • 1 lb. mini sweet peppers
  • 1 1/2 tbsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. light mayonnaise
  • 1 clove garlic, pressed
  • 1/2 tsp. smoked paprika
  • Baguette, for serving


  1. Toss chicken and peppers with oil, salt and pepper. Arrange on baking sheet. Roast for 35 minutes or until chicken is cooked (165 degrees F).
  2. Stir together mayonnaise, garlic, and smoked paprika. Serve chicken and peppers with garlic mayo and baguette. 

    ABOUT 500 CALS, 39 G PROTEIN, 10 G CARBS, 34 G FAT (7 G SAT), 2 G FIBER, 595 MG SODIUM

Instead of mini peppers I chopped a couple of red and yellow peppers into squares (I halved the recipe).  The mayo was simple to make, and once the pan was in the oven the dish was totally hands-off.  This is an easy meal for a busy weeknight, especially if you prep the peppers beforehand.   You could throw everything in a zip bag the night before and just dump it in the pan when you get home.  The chicken was moist, the peppers were lightly charred, and the mayo brightened it up and brought the elements together.  Serve with a side salad and you are good to go.

Verdict: a keeper!  Easy enough for a weeknight but also impressive enough for guests.  I might double the peppers or serve this with couscous. You could easily switch the veggies, too.  Roasted tomatoes would be beautiful, or maybe some parsnips?  Let your creativity or personal tastes be your guide.

Aside:  Don’t let the high calorie count fool you– the 2.5 pounds of chicken in the original recipe was reported to serve 4 people.  That’s more than double the recommended serving size for chicken (10 oz. vs. 4 oz.).  I knocked this down to a 250 calorie count for Client (even with the mayo sauce) by cooking a 4 oz. portion.


My tiny roasted chicken on a giant plate.  4 ounces is the proper serving size!  Next time, more peppers!

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