Ingredients
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2 Tbl. oil
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10 bone in skin on chicken pieces seasoned with salt and pepper to taste, (leave skin on but remove any chunks of fat)
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2 large cloves garlic, finely minced
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1 small onion, chopped largely
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1 cup chicken bouillon, preferably Better Than Bouillon, (1 tsp. bouillon base mixed with 1 cup boiling water)
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1 bay leaf
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1 (10 1/2 oz.) can cream of chicken or celery soup
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2 (4.5 oz.) cans green chiles (one if you'd like it mild)
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1 tsp. more chicken Better Than Bouillon Chicken Base (no water added)
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1/2 tsp. cajun seasoning such as Slap Ya Mama
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3 Tbl. cornstarch mixed with 3 Tbl. cold water
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1 cup regular thick sour cream such as Daisy, or thick Greek yogurt such as Fage
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more salt and pepper to taste, I add a LOT (add by teaspoons - each - until it's where you like it and not bland, it shouldn't end up bland at all)
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fresh parsley to garnish if desired, whole leaves or finely chopped
Instructions
Add oil to pressure cooker, heat over medium heat until very hot but not smoking, swirl to coat bottom. Add a few pieces of seasoned chicken at a time, do not move. Let sear until they easily pull away from the bottom the pan, turn, and sear other side. Remove to a plate and repeat until all pieces are golden browned on each side. Set aside.Turn down heat to Low, add onion and sauté for a minute or two, then add garlic. Stir and sauté one more minute.Add bouillon to pot, scrape bottom of all yummy browned bits. Stir in creamed soup until mixed in and creamy. Stir in green chiles. Add bay leaf.Dip meaty side of each chicken into sauce, then turn over and place into cooker. Repeat nestling all in. Place on lid, close cooker, and place regulator on top.Heat over medium heat until regulator starts to rock, lower heat to a steady rock, and cook for 10 minutes. Turn off heat. Let rest until vents drop and cooker has cooled enough to open.When cool, open and remove chicken pieces to a plate. Whisk in bouillon base and cajun seasoning, and whisk mixture for several minutes until everything completely comes together and is slightly creamy, well blended, and not separated.Bring to a simmer/low boil. Whisk in cornstarch slurry. Stir and simmer until thickened for 1 - 2 minutes.Remove from heat, whisk in sour cream until very creamy and no tiny lumps remain. Add more salt and pepper to taste. Don't be shy with it!Place chicken pieces onto serving plate, and ladle sauce over chicken. Reserve any leftover sauce and ladle over servings and side dishes if desired. Nice over rice or mashed potatoes, green beans or peas, and great for dipping roasted potatoes in, too! Enjoy!
