Servings 6
Start to finish: 35 minutes
1 pound of mushrooms, cleaned and sliced (optional)
1 1/2 cups brown jasmine rice (White rice cooks too quickly and will be mushy and overcooked)
2 cups chicken stock
1/2cup white wine
1/8pound butter (half a stick)
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon dried thyme
1/2teaspoon ground white pepper
1/8teaspoon cayenne pepper
4-6bone-in chicken thighs, or 8 boneless chicken thighs
1 16-ounce bag of frozen peas and carrots
1-2 sprigs of fresh thyme
Special Equipment: Electric Pressure Cooker
If using mushrooms, saute and set aside. Measure out rice, stock, wine and butter, and place in pressure cooker pot.
Meanwhile, mix salt and dried spices together. Season chicken and set aside. Add remaining spice mixture to rice and stock. Stir to mix. Add the mushrooms, if using, and the frozen vegetables and place the chicken on top. Add the sprigs of fresh thyme.
Lock the pressure cooker according to manufacturer instructions. Make sure the valve is in the pressure position. Set the pressure on high and set time for 23 minutes.
Chef’s Note: The pressure cooker will take about 20 minutes to build pressure. After that, it will begin to time the cooking process so the whole cooking time is 43 minutes.
Once the pressure cooker has cooked for 23 minutes, let it release naturally. Open and stir to make sure the rice is done. If it is too al dente, continue cooking on simmer or pressure cook for another 3-4 minutes.
The chicken skin will not be brown or crispy. If you want the skin crispy, place in a heat proof serving piece and crisp the skin under the broiler.
Nutrition information per serving: 397 calories; 103 calories from fat; 12g fat (6 g saturated; 0 g trans fats); 85 mg cholesterol; 705 mg sodium; 48 g carbohydrate; 6 g fiber; 5 g sugar; 22 g protein.
Elizabeth Karmel, Associated Press
