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Ingredients
6 Chicken thighs, boneless, skinless
6 Cups water
1/2 Teaspoon poultry seasoning
1/2 Teaspoon garlic powder
2 Tablespoons chicken soup base
2 Cups celery, sliced
2 Cups carrots, sliced
1 Cup frozen green peas
1 Cup frozen whole kernel corn
1 Cup white rice, cooked
1/4 Cup fresh parsley or cilantro, chopped
1/2 Teaspoon black pepper
6 Cups chicken stock
2 Tablespoons lime juice
Instructions
Combine chicken thighs, water, poultry seasoning, garlic powder and chicken soup base in pressure cooker. With cooker uncovered, bring to a boil and reduce heat to medium. Cook chicken for 20 minutes or until cooked through. Remove chicken from pan and set aside to cool, cut into bite size pieces.
Combine remaining ingredients except the chicken and rice in a large pressure cooker. Lock the lid in place and bring to pressure over high heat. Reduce heat to the lowest setting that will maintain pressure and cook for 5 minutes. Use the natural release. Remove bay leaf. Add the chicken meat and rice and bring to a slow simmer without the lid, cooking until the meat and rice are heated through. Adjust seasoning as needed before serving.
12/26/11 * * * * *