Pressure Cooker Orange-Glazed Chicken Thighs Recipe

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