Pressure Cooker Orange-Glazed Chicken Thighs Recipe2017-05-29
- 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
- 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)
In a small mixing bowl,combine orange marmalade and vinegar. Using a fork,whisk until smooth. Set aside.
In a pressure cooker,heat olive oil over medium-high heat.
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.
Pour marmalade mixture over the chicken. Tuck in fresh rosemary sprig.
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.
Open Pressure cooker,using a Quick Release method. Open the lid. Discard the rosemary sprig. Stir well.Sprinkle with sliced scallions,if desired.
Average Member Rating
(5 / 5)
1 people rated this recipe