- Chicken about 300 grams. Preferably with skin and bones.
- Three Capsicum, finely diced.
- 100 grams of finely chopped dill leaves
- Three tomatoes, chopped.
In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.
In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.
When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.
Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.
Enjoy a healthy, low spice, low carb dish.