All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

1 ½ cups uncooked white rice 1 tablespoon lemon juice 2 teaspoons chili powder, divided 1 teaspoon salt ½ teaspoon ground black pepper 6 chicken thighs 1 tablespoon vegetable oil 2 tablespoons butter 1 large onion, chopped 1 ½ tablespoons minced garlic ½ tablespoon dried oregano ½ tablespoon ground thyme ½ tablespoon dried parsley 1 teaspoon paprika, or to taste 2 cups chicken broth salt and ground black pepper to taste 1 tablespoon grated Parmesan cheese, or to taste 1 teaspoon chopped fresh parsley, or to taste

Nutrition Info

439.7 calories carbohydrate: 41.6 g cholesterol: 83.9 mg fat: 19 g fiber: 1.9 g protein: 23.8 g saturatedFat: 6.3 g servingSize: - sodium: 918.9 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Rinse rice in a colander until the water runs clear. Let soak while you prepare the rest.
Mix lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a small bowl. Rub over chicken thighs.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add the oil when pot is hot. Add seasoned chicken to the pot and sear, 2 to 3 minutes on each side. Remove and set aside.
Melt butter in the pot, add onion, and cook until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds, watching carefully as it will brown fast. Add oregano, thyme, dried parsley, paprika, and remaining 1 teaspoon chili powder. Mix well. Add rice and roast, 2 to 3 minutes. Pour in chicken broth, making sure to scrape the bottom of the pot completely. Season with salt and pepper to taste. Add chicken in a single layer, add any liquid made while resting.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let rest for an additional 10 minutes.
Sprinkle with Parmesan cheese and parsley when serving.

6 servings

Delicious one-pot chicken and rice meal that everyone will love! I used my 6-quart Instant Pot® for this recipe.