This winner, winner, chicken dinner recipe will help you set a
delicious meal before your family in almost as much time as it takes to cook the rice.
¼ CUP VEGETABLE OIL
1 ONION – thinly sliced, 2 cups
FRESHLY GROUND BLACK PEPPER
1 TB FRESHLY GRATED GINGER – or to taste
3-4 GARLIC CLOVES – minced or finely chopped
3 TBS TOMATO PASTE
2 TSPS CORIANDER
1 TSP PAPRIKA
¾ CUP CHICKEN BROTH
1 CINNAMON STICK
2 LBS CHICKEN THIGHS – boneless, skinless – cut into bite size pieces
JASMINE RICE – steamed according to directions
Melt butter in your instant pot set to high. When hot, add onions and season with salt and pepper. Cook, stirring often until turned golden brown – about 12 minutes. Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder and cinnamon stick, and cook until fragrant, stirring constantly for 2 minutes. Slowly stir in broth.
Season chicken with salt and pepper and add to the pot. Secure the lid of the pot, adjust vent to seal and cook om high “pressure cook” setting for 4 or 5 minutes. When time is finished , turn off the pot and manually release pressure. Carefully remove lid and be ready to serve.
In the meantime, have rice steaming.
Serve with yogurt, cilantro, lime wedges and flatbread.
NOTE: Our daughter is the owner of the instant pot, so this is really her recipe. I don’t have one, but I like this meal so much that I have cooked it in my cooker. Of course, it takes longer but it still is a dish that I can start in the morning and deliver at dinner after a busy day and I can use our favorite chicken and leave the bone-in and skin on. For comfort, I increase the broth to 1 cup and if I have time I will brown the chicken quickly in a skillet before adding to the cooker.