Pressure Cooker Orange-Glazed Chicken Thighs Recipe2022-05-29
- 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
This information is per serving.
Saturated Fat3.8 g
Trans Fat2.2 g
Unsaturated Fat1.5 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 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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- 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
In a small mixing bowl, combine orange marmalade and vinegar. Using a fork, whisk until smooth. Set aside.
Heat the olive oil in a pressure cooker turned to the sauté mode.
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 a fresh rosemary sprig.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.
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.