Recipe Details
Ingredients
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2tablespoonsolive oil
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4bone-in, skin-on chicken thighs
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salt to taste
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6ouncessmoked sausage, diced
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1mediumsweet onion (such as Vidalia), diced
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1red bell pepper, chopped
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3clovesgarlic, minced
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1 ½cupsmedium-grain white rice
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1 ½teaspoonssmoked paprika
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1 ½teaspoonsground turmeric
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1pinchcayenne pepper
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1pinchsaffron (Optional)
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¼cupdry sherry
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2 ¾cupschicken broth
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1(10 ounce) candiced tomatoes
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½cupfrozen peas
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
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Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
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Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
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Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method for 10 minutes according to manufacturer’s instructions. Turn the pressure regulator to ‘venting’ and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
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Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories494 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 6g |
31% |
Cholesterol 65mg |
22% |
Sodium 1174mg |
51% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 3g |
9% |
Total Sugars 5g |
|
Protein 24g |
47% |
Vitamin C 34mg |
38% |
Calcium 57mg |
4% |
Iron 5mg |
27% |
Potassium 424mg |
9% |
* 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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