Chicken Delirious And Buttered Rice For Pressure Cooker Food

CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)

Chicken Delirious and Buttered Rice (for Pressure Cooker) image

For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will also work in a regular Dutch oven, but the cook time will be about 3 times as long.

Provided by TOCOYOTE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

2 onions, chopped
2 green bell peppers, chopped
4 carrots, cut into match-stick size pieces
1 pound skinless, boneless chicken breasts, cut into cubes
1 cup orange juice
1 cup whiskey
1 cup brown sugar
¾ cup vinegar
1 teaspoon red pepper flakes, or more to taste
2 teaspoons ground ginger
1 teaspoon Asian (toasted) sesame oil
2 ½ cups water
1 ¼ cups white rice
1 tablespoon butter, or to taste
½ cup orange juice
1 tablespoon cornstarch

Steps:

Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 66 g, Cholesterol 33.1 mg, Fat 3.7 g, Fiber 3 g, Protein 14.7 g, SaturatedFat 1.5 g, Sodium 70.6 mg, Sugar 35.3 g

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP

Easy Pressure Cooker Southwestern Chicken and Rice Soup image

This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!

Provided by Laura in Texas

Categories Chicken

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

4 cups chicken broth
2 teaspoons chicken bouillon
1 1/3 cups water
1 (10 ounce) can tomatoes and green chilies, not drained
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon dried onion flakes
2 tablespoons fresh lime juice
1 rotisserie-cooked chicken
1 cup rice, cooked as directed on package
16 ounces frozen mixed vegetables
cilantro (optional)

Steps:

Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4

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