Entrees
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Makes about 6 servings
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Makes about 6 servings
A perfect one-pot meal, in only 30 minutes, total.
Nutritional information per serving:Calories 397 (13% from fat)
carb. 52g
pro. 32g
fat 6g sat. fat 1g
chol. 108mg
sod. 935mg
calc. 71mg fiber 2g
carb. 52g
pro. 32g
fat 6g sat. fat 1g
chol. 108mg
sod. 935mg
calc. 71mg fiber 2g
Ingredients
- 2pounds boneless, skinless chicken thighs
- 1½teaspoons kosher salt, divided
- ½teaspoon freshly ground black pepper
- ½teaspoon extra virgin olive oil
- ½onion, chopped
- ½red pepper, chopped
- 2garlic cloves, chopped
- 1plum tomato, cut into ½-inch dice
- ¼teaspoon smoked paprika
- 1cup long-grain white rice
- 1½cups low-sodium chicken broth
- 1∕8teaspoon saffron threads
- 1bay leaf
Preparation
- Season the chicken on both sides with 1 teaspoon of the salt and the pepper.
- Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. Once the oil is hot, brown the chicken in 2 batches, about 5 minutes per side. Remove and reserve. Add the chopped onion, red pepper and garlic. Stir well, scraping any brown bits from the bottom of the pot. Sauté vegetables until fragrant, about 5 minutes. Add the tomatoes with remaining salt and smoked paprika and cook for a couple of minutes before stirring in the rice.
- Add the chicken back to the pot with the broth, saffron and bay leaf. Stir together. Secure the lid and select High Pressure. Set the time for 18 minutes. When the audible beep sounds, use Quick Pressure Release.
- Once all the pressure is released completely, the red indicator will drop.
- Remove lid, stir ingredients together and serve immediately.
