On Nov 9, 5:07 pm, aem wrote:
On Nov 9, 8:46 am, Bobo Bonobo® wrote:

I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken. [snip]

The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach?

I was hungry. The pressure cooker was clean, and right at eye level
in the cabinet. I thought it would keep the breast moist, and it
would be fast. All that was true. It only took about 7 or 8 minutes
of cooking. Next time, I'll only pressure cook it for about 5
minutes, then put it under the broiler to make the skin nice. Here's
a few pix. My batteries went dead after the 4th picture, so I didn't
include reducing the remaining liquid and adding that to the plate.

http://www.flickr.com/photos/15522299@N08/1936618787/

-aem

--Bryan