I used my pressure cooker to defrost some chicken boobs then cut them up to marinate in celery salt, a couple pepper corns, and homemade yogurt for an hour or two. Tonight after removing the yogurt I am going to toss the chicken back in to the pressure cooker with rice, water, and some vegetables for a stir fry. I really hope it tastes great as I am making intentional left overs.

I guess the yogurt is supposed to bring out a more tangy chicken taste? The recipes I found suggest using the juice and zest of a citrus fruit but I did not have any of those so I improvised. It makes sense that yogurt would add a tangy taste to any thing, don’t know that it brings out a tangy taste though. I plan on having some sauerkraut to the side just for a little extra tastiness!

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