Pressure Cooker Chicken and Rice

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed (yield from 1 lb rea or 228g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Tomato paste

  Canned, without salt added

  3 tsp or 16g

• Water

  Plain, clean water

  1 cup or 237g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Divide chicken quarters into leg and thigh.
2. In a pre-heated pressure cooker, add oil and onion, sauté until soft. Add garlic, ginger root, cardamom, cumin, coriander seed, turmeric, bay leaf, and sauté for about 30 seconds. Then, add tomato paste, water, and salt. Finally, add chicken pieces and coat in cooking liquid.
3. For electric pressure cookers: Cook for 14 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower the heat to maintain it and begin counting 12 minutes pressure cooking time.
4. Open the cooker by releasing the pressure. Strain out chicken pieces and place in a heat-proof serving platter, covering with foil.
5. Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3½ cups. Add water if necessary. Reserve excess liquid for another use. Pour the measured liquid back into the pressure cooker and add the rice. Mix.
6. For electric pressure cookers: Cook for 3 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower the heat to maintain it and begin counting 3 minutes pressure cooking time.
7. Open the pressure cooker with the natural release method. Move the cooker off the burner and wait for the pressure to come down on its own, about 10 minutes. For electric pressure cookers, count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
8. While the rice is cooking, broil the chicken pieces skin-side up until the skin is brown and bubbly.
9. Transfer chicken and any cooking liquid into the foil used to cover it. Tumble the freshly pressure cooked rice onto the platter. Add chicken pieces on top and sprinkle with pine nuts, raisins, fresh tomato, and onion before serving. Pour any remaining cooking liquid on top.

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