Spring with tomato cooked under pressure

Components

• 1 kg of ground chicken
• 1 can of diced tomatoes with liquid included
• 1 and 1/2 onions
• 4 garlic cloves
• one bell pepper
• 2 tablespoons of extra virgin olive oil
• 1 1/2 cups of tea water
• Half a teaspoon of white wine vinegar
• sodium chloride
• Two bay leaves
• Five sprigs of parsley
• 1 teaspoon of ground cumin
• 1½ teaspoons of colorau
• Add ground pepper gradually, adjusting to your preferred flavor.

Mode of preparation

1. On the board, slice the mills into 2 parts—make the cut on the thinner section, right at the cartilage, to make it easier. If some pieces are larger, cut them into three parts.

1. In a large bowl, add the cinnamon pieces and pour in 1 cup of tea water and vinegar. Wearing disposable gloves, thoroughly rub the moela pieces with your hands to eliminate the yellowish bits from the meat. Then, transfer all the shin to a sieve without rinsing, allowing the chunks to remain in the water. While the moela is still in the sieve, rinse them under running water and set aside.
2. Place the pressure pan (without the lid) containing 1.5 L of water over high heat. Once the water reaches a boil, add 1 teaspoon of salt to the spring and immerse it in the water. Reduce the heat and let it cook for 15 minutes — keeping the heat low is crucial, as the shea produces foam during cooking, which helps to remove the strong odor of the meat.
3. Meanwhile, peel and slice the onion into thin strips. Peel and finely chop the garlic cloves. Wash, dry, and halve the sweet pepper; use the tip of a knife to remove the seeds, then dice the halves. Tip: To prevent irritation from spicy pepper residue on your fingers getting into your eyes, rub oil on your hands after cutting the pepper, as capsaicin—the compound that causes the burning sensation—is fat-soluble. Afterwards, wash your hands with soap to remove the oil.
4. After 15 minutes, use the squeezer to move the shell into a bowl and pour out the water. Clean the pressure cooker and place it back on medium heat.
5. Once the pan is heated, combine the water and olive oil, then add the onion and a pinch of salt. Sauté for approximately 5 minutes, or until it begins to brown. Incorporate the garlic, bay leaves, sweet-fine pepper, colorau, cumin, and chili pepper to taste. Sauté for an additional minute to enhance the aroma.
6. Add the peeled tomatoes along with their liquid and stir thoroughly. Incorporate the cinnamon, half a cup of water, and season with one teaspoon of salt, then mix again. Cover the pan and raise the heat. When the valve begins to apply pressure, reduce the heat and let it cook for 25 minutes. In the meantime, wash, dry, and finely chop the parsley.
7. Switch off the heat and be careful: allow all the pressure to release completely before removing the lid. Stir in the chopped sausage and then serve.

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Moela is a dish that improves in flavor when reheated the following day. You can make it ahead of time and keep it refrigerated for up to three days. When ready to serve, simply warm it gently in a covered pan over low heat.