• 4 - 6 servings
  • 3 Tbsp. olive oil
  • 1 1/2 lbs. chicken thighs or boneless, skinless breasts
  • 1/4 cup flour
  • 1 tsp. ground paprika
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup long-grain white rice
  • 1/2 cup chicken stock
  • 1/2 cup dark beer
  • 1/2 cup tomato sauce
  • 1/4 cup onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp. ground cumin

Preparation Instructions

1.Coat the chicken in a mixture of flour, 1/2 tsp. salt, pepper, paprika, and cayenne pepper.

2.Cut thighs or breasts in half if pieces are very large.

3.Heat 2 Tbsp. of oil in the pressure cooker. Brown the chicken 2 minutes per side on medium high heat.

4.Remove the chicken and set aside.

5.Add 1 additional Tbsp. oil to the cooker and add the rice.

6.Cook, stirring frequently, until the rice is brown and puffed.

7.Stir in onions, garlic, 1 tsp. salt, and cumin. Cook until the onions are tender.

8.Stir in the tomato sauce, beer, and broth.

9.Place the chicken gently on top of the rice mixture.

10.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

11.Turn down the heat. Cook for 7 minutes.

12.Turn off the heat, and release the pressure by slowly pressing the button on the handle.

13.Once pressure is released, open the lid.

14.Fluff the rice with a fork before serving.

15.Tip: The Fissler Pressure Skillets are ideal for this recipe- the Novo grill bottom will help to brown the chicken .