Pressure Cooker Orange-Glazed Chicken Thighs Recipe

2017-05-29
  • Yield : 4 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


Pressure cooker orange-glazed chicken thighs recipe.Chicken thighs with orange marmalade, rosemary and scallions cooked in pressure cooker.

Use 6-quart (6 L) pressure cooker for this recipe.

Use boneless and skinless chicken thighs for this pressure cooker recipe.

Boneless and skinless chicken thighs have not only a few globs of fat , but also a little bit of chard cartilage,where the bone was attached.

Trim off all these hard bits to have a better texture.Use medium-grain  Arborio rice as side dish for this chicken recipe.

To prepare Arborio rice you need to use the following ingredients:

1 small yellow onion,peeled and chopped

1 teaspoon coarse salt

2 tablespoons olive oil

2 cups uncooked Arborio rice

2 cloves garlic,peeled and minced

2 cups (500 ml) chicken broth

1 cup (250 ml) water

In a 3-4 quart (3-4 l) saucepan,heat olive oil over medium-high heat.

Add onions and salt and saute until onions are translucent (fro about 3 minutes).

Stir in rice and minced garlic and cook until rice is toasted and fragrant (fro about 2 minutes).

Pour in chicken broth and water.Increase heat to high and bring to a boil.

Reduce heat to low,cover and simmer rice mixture until liquid evaporated (for about 20 minutes).

Remove saucepan from the heat.Allow to stand,covered,for 5 minutes before serving.

Pressure Cooker Orange-Glazed Chicken Thighs Recipe

Ingredients

  • 1/4 cup orange marmalade (60 ml)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 pounds (960 g ) boneless and skinless chicken thighs,trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • fresh rosemary sprig
  • 4 medidum scallions,green and white parts,sliced (optional)

Method

Step 1

In a small mixing bowl,combine orange marmalade and vinegar. Using a fork,whisk until smooth. Set aside.

Step 2

In a pressure cooker,heat olive oil over medium-high heat.

Step 3

Season chicken thighs with salt and black pepper. Working in the batches,add half to the pot and brown well,turning once,for about 6 minutes. Transfer browned chicken thighs to the bowl.Repeat with remaining chicken. Return all cooked chicken thighs to pressure cooker.

Step 4

Pour marmalade mixture over the chicken. Tuck in fresh rosemary sprig.

Step 5

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches a high pressure,reduce heat to low. Set timer to cook for 15 minutes.

Step 6

Open Pressure cooker,using a Quick Release method. Open the lid. Discard the rosemary sprig. Stir well.Sprinkle with sliced scallions,if desired.

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