The ingredients for tonight’s dinner. The
recipe called for 3 pounds of chicken and since I only had 1.5 pounds
of boneless/skinless thighs I cut the ingredients in half.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Spicy%20Hawaiian%20BBQ%20Chicken/MLC_8795_zpscbazbfmn.jpg)
After a 10 minute cook in my Elite Pressure Cooker.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Spicy%20Hawaiian%20BBQ%20Chicken/MLC_8799_zpsk8azzweo.jpg)
Served over a bed of rice.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Spicy%20Hawaiian%20BBQ%20Chicken/MLC_8800_zpsqjnbvvr8.jpg)
A simple, but quick Wednesday night dinner. The only thing I will do differently next time is cut back a bit more
on the crushed red pepper and sear the chicken before I cook it. I have read where pressure cooking intensifies
flavors and I got to tell you it really intensified the crushed red pepper. It was delicious, even with the extra heat.