12 boneless skinless chicken thighs (about 3 pounds)2 medium green peppers, chopped1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 can (6 ounces) tomato paste1 medium onion, chopped1/2 cup reduced-sodium chicken broth1/4 cup dry red wine or additional reduced-sodium chicken broth3 garlic cloves, minced3/4 teaspoon salt1/8 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water Minced fresh parsley, optional
Directions
Place chicken in an 6- or 8-qt. electric pressure cooker. Combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Remove chicken to a serving patter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
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