Pressure Cooker Orange-Glazed Chicken Thighs Recipe
2021-05-29- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(4.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
244.4 -
Carbohydrates
22.5 g -
Cholesterol
65.7 mg -
Fat
4.9 g -
Fiber
1.3 g -
Protein
27.6 g -
Saturated Fat
3.8 g -
Serving Size
1 -
Sodium
526.3 mg -
Sugar
2 g -
Trans Fat
2.2 g -
Unsaturated Fat
1.5 g -
Potassium
345 mg
Pressure cooker orange-glazed chicken thighs recipe. Chicken thighs with orange marmalade, rosemary, and scallions cooked in a 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 chard cartilage, where the bone was attached.
Trim off all these hard bits to have a better texture. Use medium-grain Arborio rice as a 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 sauté until onions are translucent (for about 3 minutes).
Stir in rice and minced garlic and cook until rice is toasted and fragrant (for 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 the rice mixture until the liquid evaporated (for about 20 minutes).
Remove the saucepan from the heat. Allow standing, covered, for 5 minutes before serving.
Pressure Cooker Orange-Glazed Chicken Thighs Recipe
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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)
- sesame seeds
Method
Step 1
In a small mixing bowl, combine orange marmalade and vinegar. Using a fork, whisk until smooth. Set aside.
Step 2
Heat the olive oil in a pressure cooker turned to the sauté mode.
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 a fresh rosemary sprig.
Step 5
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
Step 6
Open the Pressure cooker, using a Quick Release method. Open the lid. Discard the rosemary sprig. Stir well. Sprinkle with sliced scallions and sesame seeds, if desired.
