Best 9 Pressure Cooker Chicken With Raisins And Capers Recipes

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Are you looking for a flavorful and satisfying meal that's easy to make? If so, then pressure cooker chicken with raisins and capers is the perfect dish for you! This delectable dish combines the savory taste of chicken with the sweetness of raisins and the tanginess of capers, all cooked together in a pressure cooker for a quick and delicious meal. With just a few simple ingredients and steps, you can have this mouthwatering dish ready to enjoy in no time.

Here are our top 9 tried and tested recipes!

PRESSURE COOKER CHICKEN WITH RAISINS AND CAPERS



Pressure Cooker Chicken with Raisins and Capers image

Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's even better than that? The kids love it! -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons olive oil, divided
8 boneless skinless chicken thighs (4 ounces each)
1 teaspoon salt
1 teaspoon pepper
1/2 cup Marsala wine
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, thinly sliced
1 medium onion, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins
2 tablespoons capers, drained
1/4 cup chopped fresh basil
Hot cooked couscous

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. Sprinkle chicken with salt and pepper. When oil is hot, brown chicken in batches. Add wine to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Return chicken to pressure cooker., Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Sprinkle with basil before serving. Serve with hot cooked couscous. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 494mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN WITH RAISINS



Chicken With Raisins image

I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.

Provided by Florence Fabricant

Categories     poultry, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 9

1/2 cup black raisins
1/2 cup brandy
1 chicken, cut in 8 pieces
3 tablespoons walnut oil
Salt and ground black pepper
1/4 cup minced shallots
3/4 cup verjus (see note)
2 tablespoons glace de viande or de volaille (concentrated meat or chicken stock) or packaged roasted chicken base
3 tablespoons crème fraîche

Steps:

  • Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
  • Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
  • Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
  • Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams

SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL



Slow-Simmered Chicken with Raisins, Capers and Basil image

Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's better than that? The kids LOVE it. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons olive oil, divided
8 boneless skinless chicken thighs (4 ounces each)
1 teaspoon salt
1 teaspoon pepper
1/2 cup Marsala wine
8 ounces sliced fresh mushrooms
1 medium sweet red pepper, thinly sliced
1 medium onion, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins
2 tablespoons capers, drained
1/4 cup chopped fresh basil
Hot cooked couscous

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 494mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE-COOKER COUNTRY CAPTAIN CHICKEN



Pressure-Cooker Country Captain Chicken image

Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins or raisins
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA



Greek Chicken with Capers, Raisins and Feta image

Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 ½ cups fat-free, low-sodium chicken broth
⅓ cup golden raisins
2 tablespoons lemon juice
2 tablespoons capers
¼ cup crumbled feta cheese
4 slices thin lemon slices

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
  • Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 97.6 mg, Fat 9.2 g, Fiber 2.3 g, Protein 37.2 g, SaturatedFat 3.1 g, Sodium 350.2 mg, Sugar 10.8 g

PRESSURE-COOKER CHICKEN MARBELLA



Pressure-Cooker Chicken Marbella image

It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons packed brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 908mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA



Greek Chicken With Capers, Raisins and Feta image

Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (recipe #16866), and a light green salad.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
1 1/2 cups reduced-sodium fat-free chicken broth
1/3 cup golden raisin
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 slices lemons, thin slices (optional)

Steps:

  • Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  • Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
  • Heat oil in a large nonstick fry pan over medium high heat.
  • Add chicken and cook for 4 minutes on each side.
  • Remove chicken from pan, keep warm.
  • Add onions to pan, sauté 2 minutes.
  • Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
  • Return chicken to pan.
  • Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
  • Place chicken on individual plates and keep warm.
  • Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
  • Garnish with lemon slices if desired.

CHICKEN PICCATA FOR PRESSURE COOKER



Chicken Piccata for Pressure Cooker image

Italian chicken with full lemon flavor. It is important to use fresh lemons. When I follow Toula Patsalis in "The Pressure Cooker Cookbook", I never go wrong! Serve with sauteed green beans topped with toasted slivered almonds.

Provided by KateL

Categories     Chicken Breast

Time 42m

Yield 6 chicken breast halves, 6 serving(s)

Number Of Ingredients 16

6 chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
4 shallots, sliced
3 garlic cloves, crushed
3/4 cup chicken broth
1/3 cup fresh lemon juice
1 tablespoon sherry wine
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon dried basil
1 cup pimento stuffed olive, minced
1/4 cup sour cream
1 tablespoon potato starch or 1 tablespoon flour
1/4 cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
1 lemon, thinly sliced, to garnish

Steps:

  • Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off).
  • In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside.
  • Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well.
  • Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
  • Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat.
  • Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly.
  • Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.
  • Makes 6 servings.

Nutrition Facts : Calories 317.9, Fat 19.2, SaturatedFat 5.1, Cholesterol 55, Sodium 989.7, Carbohydrate 14.9, Fiber 0.8, Sugar 1.2, Protein 19.4

PRESSURE-COOKER GARDEN CHICKEN CACCIATORE



Pressure-Cooker Garden Chicken Cacciatore image

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 13

12 boneless skinless chicken thighs (about 3 pounds)
2 medium green peppers, chopped
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional reduced-sodium chicken broth
3 garlic cloves, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

Steps:

  • 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.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Use a variety of chicken pieces. This will give your dish a more complex flavor and texture.
  • Brown the chicken before cooking. This will help to develop its flavor and give it a nice color.
  • Use a good quality chicken broth. This will make a big difference in the flavor of your dish.
  • Add the raisins and capers towards the end of cooking. This will prevent them from becoming too soft.
  • Serve the chicken with a side of rice or pasta. This will help to soak up the delicious sauce.

Conclusion:

Pressure cooker chicken with raisins and capers is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of sweet raisins, salty capers, and savory chicken is sure to please everyone at the table.

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