Name: Chicken Sangria
Prep time: 15 min
Cook time: 24 min
Yield: 4 serving
Cuisine: Mexican
Ingredients: 1 cup fruity red wine (such as Zinfandel or a Cabernet blend); 1 tbsp red wine vinegar; 6 black peppercorns (crushed); 6 coriander seeds (crushed); 1 whole clove (crushed); 1/2 bay leaf; 1 Ceylon cinnamon stick (1-inch-thick lightly crushed, or 1/4 teaspoon ground cinnamon); 2 white or red onion slices (1-inch-thick slices ); 2 orange slices (1-inch-thick ); 2 Lemon slices (1-inch-thick ); 1 tsp kosher salt; 3 lbs bone-in, skin-on chicken thighs ((about 8 thighs)); 1 1/2 tbsp olive oil; 1/2 tsp kosher salt; 1 cup chicken broth; 1/4 cup pomegranate juice; 1 garlic clove (crushed and peeled); 3 orange slices (1/4-inch-thick ); 2 tbsp raisins; 4 large Green Olives (pitted and halved lengthwise); 2 tsp butter ((optional))

Chicken Sangria

By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider

This a special dish, and one of my favorites. I found it in a nineteenth-century cookbook from central Mexico, and it demonstrates the Spanish influence on upper-class Mexican cooking of that era. The chicken soaks overnight in a wine and citrus marinade and is served with a quickly made sauce, spiked with pomegranate juice. The sweet and salty garnishes are the perfect finish. In season, scatter a few tart pomegranate seeds over the chicken just before serving.

Course

Main Course

Cuisine

Mexican

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Thighs, Olives, Pomegranate Juice, Raisins, Red Wine Vinegar

Prep Time

15 minutes

Cook Time

24 minutes

Servings

4 serving

Ingredients

1 cup fruity red wine such as Zinfandel or a Cabernet blend
1 tbsp red wine vinegar
6 black peppercorns crushed
6 coriander seeds crushed
1 whole clove crushed
1/2 bay leaf
1 Ceylon cinnamon stick 1-inch-thick lightly crushed, or 1/4 teaspoon ground cinnamon
2 white or red onion slices 1-inch-thick slices
2 orange slices 1-inch-thick
2 Lemon slices 1-inch-thick
1 tsp kosher salt
3 lbs bone-in, skin-on chicken thighs (about 8 thighs)
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1 cup chicken broth
1/4 cup pomegranate juice
1 garlic clove crushed and peeled
3 orange slices 1/4-inch-thick
2 tbsp raisins
4 large Green Olives pitted and halved lengthwise
2 tsp butter (optional)

Course

Main Course

Cuisine

Mexican

Difficulty

Easy

Browse Category

Poultry

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Thighs, Olives, Pomegranate Juice, Raisins, Red Wine Vinegar

Prep Time

15 minutes

Cook Time

24 minutes

Servings

4 serving

Ingredients

1 cup fruity red wine such as Zinfandel or a Cabernet blend
1 tbsp red wine vinegar
6 black peppercorns crushed
6 coriander seeds crushed
1 whole clove crushed
1/2 bay leaf
1 Ceylon cinnamon stick 1-inch-thick lightly crushed, or 1/4 teaspoon ground cinnamon
2 white or red onion slices 1-inch-thick slices
2 orange slices 1-inch-thick
2 Lemon slices 1-inch-thick
1 tsp kosher salt
3 lbs bone-in, skin-on chicken thighs (about 8 thighs)
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1 cup chicken broth
1/4 cup pomegranate juice
1 garlic clove crushed and peeled
3 orange slices 1/4-inch-thick
2 tbsp raisins
4 large Green Olives pitted and halved lengthwise
2 tsp butter (optional)

Instructions

To make the marinade: In a small saucepan, combine the wine, vinegar, peppercorns, coriander seeds, clove, bay, cinnamon, onion, orange slices, lemon slices, and salt. Bring to a boil, then turn off the heat, and let stand for 30 minutes to allow the flavors to infuse.
Place the chicken in a large bowl and pour the marinade on top. Cover with plastic wrap and refrigerate overnight.
Just before cooking, remove the chicken from the marinade and pat dry with paper towels. Pour the marinade through a wire-mesh strainer set over a bowl; discard the solids in the strainer.
Press Sauté—high on the Instant Pot and heat 1 tablespoon of the olive oil. Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 minutes per side. Transfer to a large plate. After all the chicken has been browned, season the skin sides with the salt.
Add the strained marinade, the broth, pomegranate juice, and garlic to the pot. Bring to a boil and cook, scraping up any browned bits on the bottom of the pot, until reduced by about half, 3 to 5 minutes. Place the wire metal steam rack in the Instant Pot, then place the chicken skin side up on the rack in an even layer, over the cooking liquid.
Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.
While chicken is cooking, in a medium skillet, heat the remaining 1 1/2 teaspoons olive oil over medium heat. Add the orange slices and cook for about 1 minute, until lightly browned and softened. Transfer to a plate. Add the raisins to the skillet and cook, stirring, for about 1 minute, then add the olives and cook, stirring, for about 30 seconds more. Transfer to the plate with the orange slices. Reserve the skillet for reducing the sauce.
When the cooking program is complete, press Cancel,. Perform a quick pressure release by moving the Pressure Release to Venting,. Open the pot and let cool for 10 minutes.
Preheat the broiler with a rack positioned about 6 inches below the element.
Using tongs, transfer the chicken skin side up in a single layer to a broiler-safe serving dish. Pat the skin dry with paper towels, then broil for 4 to 6 minutes, until the skin is browned and crisp.
While the chicken broils, pour the cooking liquid through a wire-mesh strainer into the reserved skillet. Set the pan over high heat and cook until for 1 to 3 minutes, until the liquid thick, syrupy, and reduced to about 3/4 cup. Stir in the butter (if using). Taste and adjust the seasoning with salt if needed.
Pour a small amount of the sauce around the chicken and top the chicken with the sautéed orange slices, raisins, and olives. Serve right away and offer the remaining the sauce on the side.

The Essential Mexican Instant Pot Cookbook by Deborah Schneider

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.

The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.

This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again. DEBORAH SCHNEIDER was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006.