Pressure Cooker Orange-Glazed Chicken Thighs Recipe

pressure cooker orange-glazed chicken thighs recipe
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    244.4
  • Fat

    4.9 g
  • Cholesterol

    65.7 mg
  • Sodium

    526.3 mg
  • Carbohydrate

    22.5 g
  • Fiber

    1.3 g
  • Protein

    27.6 g

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 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 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 rice mixture until the liquid evaporated (for about 20 minutes).

Remove saucepan from the heat. Allow standing, 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 high pressure, reduce heat to low.

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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