Pressure Cooker Chicken and Rice
Mostly meat
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.8g
Glucose: 3.9g
Fructose: 3.9g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.4g

Fats

Saturated: 3.7g
Monounsaturated:8.5g
Polyunsaturated: 5.5g
Trans: 0.1g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 1.8g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.1g 17%
Net Carbs: 87
Sodium: 1805.1mg 76%
Potassium: 571.8
Cholesterol: 55.8

Nutritional Values (g)


Calories: 617 Fat: 20g
Protein: 19g Carbs: 91g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Chicken thigh (Broilers or fryers, meat and skin, raw)
4 thigh, bone removed (yield from 1 lb rea / 228 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
Onions (Raw)
1 cup, chopped / 160 grams
Garlic (Raw)
2 cloves, minced / 6 grams
Ginger root (Raw)
1 tsp / 2 grams
Cardamom (Spices)
1 tsp, ground / 2 grams
Salt (Table)
3 tsp / 18 grams
Pepper (Spices, black)
1/2 tsp / 1.1 grams
Cumin (Spices, cumin seed)
2 tsp, ground / 6 grams
Coriander seed (Spices)
2 tsp / 3.6 grams
Turmeric (Organic Spice – 365 Everyday Value)
1/4 tsp / 0.50 grams
Bay leaf (Spices)
1 tbsp, crumbled / 1.8 grams
Tomato paste (Canned, without salt added)
3 tsp / 16.4 grams
Water (Plain, clean water)
1 cup / 237 grams
White rice (Long-grain, regular, raw, enriched)
2 cup / 370 grams
Pine nuts (Nuts, dried)
1/4 cup / 33.8 grams
Raisins (Seedless)
1/4 cup (not packed) / 36.3 grams
Tomatoes (Red, ripe, raw, year round average)
1 medium whole (2-3/5″ dia) / 123 grams

Instructions

Step 1
Divide chicken quarters into leg and thigh.
Step 2
In a pre-heated pressure cooker add oil and onion, sauté until soft. Add the garlic and spices, and sauté everything for about 30 seconds. Then, add the water tomato paste and salt. Finally, add chicken pieces and coat in cooking liquid.
Step 3
For electric pressure cookers: Cook for 14 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 12 minutes pressure cooking time.
Step 4
When time is up, open the cooker by releasing the pressure.
Step 5
Strain out chicken pieces and place in heat-proof serving platter, and cover with foil.
Step 6
Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3½ cups (875ml) . If the cooking liquid does not reach 3½ cup mark add water. If you have more cooking liquid than 3½ cups reserve it for another use.
Step 7
Pour the measured liquid back into the pressure cooker and add the rice. Mix.
Step 8
For electric pressure cookers: Cook for 3 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.
Step 9
When time is up, open the pressure cooker with the natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
Step 10
While the rice is cooking, slide the un-covered serving platter with chicken pieces skin-side up under broiler until the skin is brown and bubbly.
Step 11
Temporarily transfer chicken and cooking liquid, if any, into the foil that was used to cover it and tumble the freshly pressure cooked rice onto the platter. Now add the chicken pieces on top and sprinkle with pine nuts, raisins, fresh tomato, and onion before serving. Pour any remaining cooking liquid on top. Enjoy!
Step 12
Recipe inspired by: http://www.hippressurecooking.com/pressure-cooker-chicken-and-rice-one-pot-meal/