Cooking Dash Tips and Tricks
A vibrant and flavorful Peruvian-inspired chicken and rice dish made easily in a pressure cooker with a zesty green sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 1 small onion finely chopped
- garlic to taste
- cilantro for garnish and green sauce
- serrano pepper for green sauce
- lime juice for green sauce
- mayonnaise for green sauce
- sour cream for green sauce
- salt to taste, for green sauce
Instructions
Instructions
- Season chicken thighs well with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat until shimmery.
- Cook chicken until browned on both sides, about 6-8 minutes per side, then set aside.
- Sauté onion and garlic in the skillet till translucent and fragrant, about 3-4 minutes.
- Add rice, stirring to coat it in the oil and aromatics.
- Pour chicken broth in and bring everything to a boil.
- Transfer contents to your pressure cooker, close lid, and set for 15 minutes under high pressure.
- When timer goes off, let it do a natural release for about 5 minutes before opening.
Notes
After cooking, fold chopped chicken into the rice, sprinkle with chopped cilantro, and rest covered. For green sauce, blend mayo, sour cream, serrano, cilantro, lime juice, and salt until smooth.