Instant Pot Chicken Sangria

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recipe by Deborah Schneider

  • Time icon
    Total Time
    39mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    909

This a special dish, and one of my favorites. I found it in a nineteenth-century cookbook from central Mexico, and it demonstrates the Spanish influence on upper-class Mexican cooking of that era. The chicken soaks overnight in a wine and citrus marinade and is served with a quickly made sauce, spiked with pomegranate juice. The sweet and salty garnishes are the perfect finish. In season, scatter a few tart pomegranate seeds over the chicken just before serving.

Inspired by: https://recipes.instantpot.com/recipe/chicken-sangria/

recipe updated Jun 8, 2020

Ingredients

  • Black peppercorns icon
    Black peppercorns
    6 (about 0.6 g)
  • Coriander seeds icon
    Coriander seeds
    6
  • Cloves icon
    Cloves
    1 (about 0.25 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Green olives icon
    Green olives
    4 (about 40 g)
  • Red wine icon
    Red wine
    1 cup (about 240 g)
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp (about 15 g)
  • Bay leaves icon
    Bay leaves
    ½ (about 0.1 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 (about 4 g)
  • White onion icon
    White onion
    2 slices
  • Lemon icon
    Lemon
    2 slices
  • Orange icon
    Orange
    2 slices
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Chicken thigh icon
    Chicken thigh
    1.362 kg (about 7)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Chicken broth icon
    Chicken broth
    1 cup (about 249 g)
  • Pomegranate juice icon
    Pomegranate juice
    ¼ cup (about 60 g)
  • Raisins icon
    Raisins
    2 tbsp (about 21 g)
  • Butter icon
    Butter
    2 tsp (about 9.6 g)

Tools

  • kCook icon Plastic wrap
  • kCook icon Skillet pan
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Plate
  • kCook icon Inner pot
  • kCook icon Saucepan
  • kCook icon Medium cast iron skillet
  • kCook icon Rack
  • kCook icon Plate
  • kCook icon Large mixing bowl
  • kCook icon Medium roasting dish
  • kCook icon Serving plate

Step preview

  1. Add red wine, red wine vinegar, black peppercorns, coriander seeds, cloves, bay leaves, cinnamon stick, white onion, lemon, orange and kosher salt to a clean saucepan
  2. Boil
  3. Reduce heat completely
  4. Let rest - 30 min
  5. Add chicken thigh to a clean large mixing bowl
  6. Pour marinade over chicken
  7. Cover with plastic wrap
  8. Refrigerate overnight in fridge
  9. Transfer just the content of large mixing bowl to plate
  10. Pat dry with paper towels
  11. Strain large mixing bowl with sieve
  12. Add olive oil to the inner pot
  13. Pre-heat until hot - Sauté, More
  14. Add chicken to inner pot
  15. Brown - approx 8 min
  16. Transfer chicken to serving plate
  17. Season with kosher salt
  18. Transfer content of large mixing bowl to inner pot
  19. Add chicken broth, pomegranate juice and garlic clove to the inner pot
  20. Boil
  21. Deglaze
  22. Cook until reduced by half while stirring occasionally - approx 4 min
  23. Place a clean rack in the inner pot
  24. Transfer content of serving plate to inner pot
  25. Close and lock the lid and turn the steam release handle to Sealing
  26. Pressure cook - Meat, High, 20 min
  27. Add olive oil to a clean medium cast iron skillet
  28. Heat
  29. Add orange to the medium cast iron skillet
  30. Cook until lightly browned - approx 1 min
  31. Transfer content of medium cast iron skillet to plate
  32. Add raisins to the medium cast iron skillet
  33. Cook while stirring frequently - approx 1 min
  34. Add green olives to the medium cast iron skillet
  35. Cook while stirring frequently - approx 30 sec
  36. Transfer content of medium cast iron skillet to plate
  37. Release pressure -
  38. Uncover and let cool - 10 min
  39. Pre-heat oven
  40. Transfer just the content of inner pot to medium roasting dish
  41. Pat dry with paper towels
  42. Broil until crispy - approx 5 min
  43. Transfer content of inner pot to medium cast iron skillet
  44. Cook until reduced - approx 2 min, high heat
  45. Stir butter into the medium cast iron skillet
  46. Pour content of medium cast iron skillet into chicken
  47. Top chicken with sautéed fruits
  48. Serve
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