Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.
This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.
We ate it with a green salad. Wonderful!
Yield: Serves 4 to 6
- 1 1/2 cups chicken stock
- 1 tsp saffron threads
- 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
- 3 tsp coarse salt, divided
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes
- 2 T olive oil
- 1 small white or red onion, diced
- 8 large cloves garlic, minced
- 1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
- 2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
- parsley or cilantro, minced, for garnish
- In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
- Add the saffron threads to the hot broth and let steep for about 30 minutes.
- Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
- Heat the oil over medium heat in a pressure cooker or Instant Pot.
- Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
- Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
- Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
- Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
- Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
- Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
- Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
- Cook for 20 minutes.
- Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
- Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
- Serve garnished with minced herbs, as desired.