a4Food.com

2 small chicken quarters, skinned
¼ cups chicken stock
½ cup long-grain rice
1 small red pepper, seeded and
 chopped
4 eggs
2/3 cup light cream
2 tablespoons freshly chopped
  parsley

Divide each chicken quarter into two pieces. Put the stock and
chicken into the base of a pressure cooker, and lay the trivet on top.
Line a separator with foil (or use a solid one), then add the rice and
chopped pepper with 300 ml/1/2 pint/1/4 cups water. Wrap two of the
eggs in foil and stand these in the separator with the rice, pepper and
water. Stand the separator on top of the trivet. Close the cooker and
bring to ‘H’ pressure. Cook for 5 minutes and reduce the pressure
slowly.
   Lift out the eggs, remove the foil and cool the eggs in cold water.
Rinse the rice and pepper with hot water, then transfer to a mixing
bowl. Cool the chicken and remove the meat from the bones; chop
into small pieces and add to the rice. Chop the hard-boiled eggs and
add these to the mixture. Beat together the cream and the remaining
two eggs and stir into the chicken mixture with the parsley.

   Transfer the mixture to six greased teacups or steaming moulds.
(At this stage, salt and pepper can be added to the adult portions.)
Cover the teacups or moulds with foil.

   Pour 600 ml/1 pint/2 cups water into the cooker. Stand three
moulds on the base, cover with the trivet and stand three more on
top. Close the cooker, bring to ‘H’ pressure and cook for 5 minutes.
Reduce the pressure slowly.  Serve with a green salad.
For children over 1 year old