Recipe Details
Ingredients
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1 ½poundsbone-in, skin-on chicken thighs
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1pinchsalt, or more to taste
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2tablespoonsolive oil
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1red bell pepper, diced
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½onion, sliced
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3clovesgarlic, minced
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1teaspoonsalt
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1teaspoonground cumin
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1teaspoonground red pepper
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1teaspoondried oregano
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½teaspoonground white pepper
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1pinchred pepper flakes
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1poundtomatoes, diced
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1 ½cupschicken broth
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1cuplong-grain rice
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1cupfrozen peas, partially thawed
Cooking Directions
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Rub each chicken thigh down with salt.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
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Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
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Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
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Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.
Tips
You can use frozen, slightly thawed edamame instead of frozen peas, if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories334 | |
% Daily Value * | |
Total Fat 17g |
22% |
Saturated Fat 4g |
20% |
Cholesterol 72mg |
24% |
Sodium 1020mg |
44% |
Total Carbohydrate 21g |
8% |
Dietary Fiber 3g |
11% |
Total Sugars 5g |
|
Protein 23g |
47% |
Vitamin C 41mg |
46% |
Calcium 42mg |
3% |
Iron 3mg |
14% |
Potassium 489mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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