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Ingredients
8 Chicken thighs, boneless & skinless
2 Tablespoons olive oil
2 Cups long grain rice, uncooked
1 (28 oz) Can crushed tomatoes
1 (14 oz) Can diced tomatoes
2 Teaspoons salt
1/2 Teaspoon pepper
1 Teaspoon chili powder
1 Cup green pepper, diced
1 Cup onion, diced
Instructions
In a large 6 quart pressure cooker brown chicken in oil, remove and reserve. Pour off all but about 2 tablespoons of fat; add rice, stir constantly until browned. Add everything else and use the liquid to scrape the crunchy stuff off the bottom of the pot. Cover and bring to pressure. Reduce heat as low as you can while maintaining pressure. Cook for about 9 minutes. Release pressure immediately under cold water. Remove lid and taste rice. If it's not quite done put the top back on to finish cooking in residual steam, but be careful of sticking or overcooking the chicken.