4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
10 to 12 shishito peppers (6 to 8 oz)
1 bunch scallions, trimmed
1/2 cup hot pepper jelly
Basmati rice, for serving
Preheat a grill to medium-high (400°F to 450°F).
Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
Flip chicken, and repeat with second side. Remove chicken from grill.
Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.
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.