Chicken and turkey
An everyday Portuguese home-cooked dish, frango guisado is made by quickly pressure-cooking skinless chicken legs with tomatoes and peppers. This light, starch-free stew suits both ketogenic and low-calorie diets.
Sauté the onion in olive oil in the pressure cooker until lightly golden, then add the garlic cloves.
Add the chopped peppers and tomatoes and sauté for another 3 minutes.
Add the chicken legs, bay leaf, Turkish red pepper flakes, salt and black pepper and close the lid. Once the cooker reaches pressure, cook for 15 minutes, then let the pressure drop naturally.
After opening the lid, cook uncovered for another 5 minutes to thicken the sauce, then serve hot.
Be sure to remove the chicken skin, or the stew will be greasy and lose its low-calorie character.
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