One Pot Chicken & Rice
mrbutler
May 7, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 500gm chicken thighs | |
| 440gm jasmine rice | |
| 320gm tomatoes- quartered | |
| 235gm onion sliced | |
| 16gm garlic cloves minced | |
| 190gm carrots chopped | |
| 5.8gm tomato paste | |
| 1 ½ tbsp regular soy sauce | |
| 500ml unsalted chicken stock | |
| a pinch dried basil | |
| dried oregano marinades |
Directions
1.
Season the chicken generously with salt & black pepper. Add chicken thighs to pot, then brown each side for 5 minutes in “Sauté” mode.
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2.
Set aside the browned chicken thighs. Add in sliced onions and 1 tsp tomato paste, then sauté for two minutes. Add in a pinch of dried oregano and dried basil, then sauté for another minute. Add in minced garlic cloves, then sauté for another 30 seconds.
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3.
Deglaze Pot: Pour ½ cup unsalted stock in pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
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4.
Layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp regular soy sauce and 2 cups Jasmine rice in pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
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5.
With venting knob in venting position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.
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6.
Turn off the heat, then fluff the chicken and rice before serving.
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