Yogurt whisked with grated cucumbers or onions and a dash of salt and pepper tastes great.Instant Pot Chicken Thighs and Rice Serving suggestions Add an extra 2 minutes pressure cooking for the latter, and do a quick release as soon as the timer beeps or the rice will be over-cooked. The cooking time will change if you have bone-in thighs. If using thighs, opt for boneless, skinless chicken thighs.They add a lot of flavor and taste to the rice. Don’t discard the drippings from the frying pan after frying the chicken.Rinsing the rice will rid it of the excess starch, but soaking may result in over-done rice. Rinse it just before adding it to the chicken so that it doesn’t absorb too much water and becomes soft. Rinse the rice until the water runs clear.Dried oregano, rosemary, cilantro all work well and add a distinct flavor of their own to the rice. I used a mix of dried parsley and thyme, but if you don’t have these herbs, go with the herbs you have.Chicken thighs have the most tender and juicy meat, but chicken legs can be substituted with thighs in a pinch.If using chicken stock, leave out the stock cubes. Instead of plain water, you can also use chicken stock.Open the pot and fluff the rice with a fork.After the timer beeps, wait for 5 minutes, then release the pressure by moving the steam release handle to venting. Secure the lid and pressure cook on high for 6 minutes.Finally, add the rice and chicken (with the drippings from the frying pan), stir everything, and cancel sauté.Pour the water, lemon wedges and dried herbs.Crumble the stock cubes and add to the pot.Tip in the onions and garlic and sauté for 1 minute.Switch on your instant pot to sauté (normal) and add the remaining cooking oil to the steel insert.Don’t worry about cooking it through as we will be pressure cooking the fried chicken later. Flip and repeat, two minutes per side approximately. Heat the butter and half the cooking oil in a frypan and fry the chicken until browned on one side.Wash and pat dry the chicken thighs and rub the seasoning all over the meat.Put the ingredients in a bottle and shake until well-mixed.White basmati rice – Rinse the rice until the water runs clear.Dried herbs – a mix of parsley and thyme or any other herbs you like.Cooking oil (divided) – light olive oil is a good option, but you can use any other cooking oil of your choice.This trick intensifies the flavor of cumin. Although not strictly necessary, you can prepare freshly ground cumin by roasting the seeds in a medium-hot frypan until fragrant and grinding them in a spice grinder or mortar and pestle. Cumin, ground – adds a warm and earthy flavor with a touch of citrus.Smoked paprika – regular paprika will also do if you don’t have smoked.Baking powder – helps in better browning.Note: Exact amount are mentioned in the recipe card further down. Comes together easily – A quick sear in the pan or skillet followed by hands-off pressure cooking is all it takes to put this meal together.In short, it is a hit with both adults and kids. Bright bold flavors… but not too rich or spicy – satisfies the more adventurous palette but mild enough for picky eaters. ![]()
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