When we had our “toss everything out of the freezer” moment Sunday morning, I found a zipper bag of chicken breasts. I never put anything in the freezer that isn’t vacuum sealed and I’m guessing I opened a package of 4 chicken breasts, only needed 2 and stuck the other 2 in a zipper bag, planning to use them soon. They were not yet freezer burned so I stuck them in the fridge and planned to fix them today but wasn’t quite sure what I was going to do with them.
Vince came home with a stuffy nose yesterday and wasn’t feeling good this morning when he left for work.
I figured I’d use either the pressure cooker or air fryer since I knew I’d have the stove tied up making English muffins. When I opened Pressure Cooking Today, the first recipe was Chicken Porridge and that looked to be just what a stuffed up hubby might want for lunch.
I did a few things differently. We need seasonings in our food! I seasoned the chicken with Slap Ya Mama and browned it, then added the onions, garlic, celery and carrots. Instead of using plain water, which sounded a bit blah to me, I added 2 teaspoons of chicken flavored Better than Bouillon, which gives it the yellow color. I also added a good bit of Slap Ya Mama to the finished product. It still needed salt for our tastes but because I wanted to use the Black Truffle Salt in my bowl (and Vince doesn’t like that), I didn’t add any additional salt.
This is definitely a recipe I’ll make again.