Pressure cooker chicken and rice

Ingredients

• 4 chicken thighs

• 1 onion

• 1 bell pepper

• 3 jalapeño

• Mixed veggies

• 3 cloves of garlic

• 3 cups jasmin rice

• Tony chacheres seasoning ‘

• Adobo

• Salt

• Pepper

• Olive oil

• Chicken stock

Chicken and rice was one of my first real staple recipes that I have among my friend group. Being one of the first recipes I perfected early on in my endeavors in cooking. The pressure cooker really takes a great deal of time of the cooking and really makes the majority of time spent on prep. To start, debone and remove the skin from the thighs. Ive found that a pairing knife is the best option for doing so. Now you can cut the chicken into chunks of your desired size. Place the cut chicken in a bowl and season to your desire, I’ve never truly measured out seasoning cause i constantly change the mix up to try some new things. Sauté the chicken for a few minutes in a cast iron pan with some olive oil until it is just browned on the outside. The onion, bell pepper, and jalapeño can all be diced and sautéed till soft. Mince the cloves of garlic and set to the side. At this point the majority of prep is complete and everything has to be added to the pressure cooker. You can now add in the mixed veggies of your choice and mix the contents of the pot together and add just about 3/4 of a box of chicken stock. This helps to ensure that nothing dries out and really helps to have very tender and flavorful chicken. Now slap that lid on the pressure cooker lock it down tight and let the pressure build. Once the pressure is built it should cook in about ten minutes and you’re all ready to enjoy!