Take a bite of this dreamy chicken and rice dish that was cooked just right in a pressure cooker. The mix of tastes will take you to a culinary paradise!
Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 cup jasmine rice, rinsed. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup fresh basil, chopped. 3 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Add oregano, salt, and pepper to the chicken thighs. Cook chicken thighs in chicken broth and rice in a pressure cooker. Put the lid back on and set the timer for 8 minutes. Let the pressure go down naturally for five minutes, and then do a quick release. Throw in the sun-dried tomatoes, basil, garlic powder, heavy cream, and open the lid. Change the setting on the pressure cooker to saut and cook for another 5 minutes, stirring every now and then. Add more salt and pepper if you like. Put the creamy chicken and rice in bowls and top them with extra Parmesan and basil.
Prep Time: 15 minutes
Cook Time: 20 minutes
​Ken Shippai