Preparation

Clean the chicken well, but leave the skin and a little fat, and season with all the ingredients.
Make a bed of onions in the pressure cooker, and add the pieces of chicken, skin side down.
Place the leftover sauce over the top, cover the pan, turn the heat to low, when the pressure starts, mark 7 to 8 minutes of cooking and turn off the heat. Wait for the pressure to come out, open the pot and transfer everything to a frying pan, with the skins down. Let the broth reduce a little, and turn.
leave a few more minutes, and you're done.
Serve with white rice and salad.

Ingredients

  • 2 chicken thighs
  • 2 chicken drumsticks
  • 4 chicken wing drumsticks
  • 1 large chopped onion
  • 4 large crushed garlic cloves
  • Juice of 1 lemon
  • 2 tablespoons of apple or rice vinegar
  • 1 teaspoon full of thyme, rosemary, parsley,
  • 1 teaspoon well filled with spicy paprika
  • 1 teaspoon full of chimichurri
  • 1 teaspoon well filled with salt