Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 2 tbsp olive oil
- 6 chicken thigh fillets
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- 1 tsp cooking salt (kosher salt)
- 1 brown onion, diced
- 2 red chillies, sliced
- ½ head garlic, finely diced
- 400 g long-grain rice
- 680 ml chicken stock
- 300 g fresh green beans, ends trimmed
- fresh parsley, for garnish
Method
In a large bowl, combine the chicken thighs with half the olive oil, smoked paprika, ground cumin, ground coriander, and salt. Mix well to coat the chicken and set aside to marinate briefly.
Heat the remaining olive oil in the pressure cooker pot over high heat. Once hot, add the marinated chicken thighs and sear on both sides until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced chillies, and garlic. Sauté for 2-3 minutes, or until the onion softens.
Add the rice to the pot and stir briefly to coat. Pour in the chicken stock and add the fresh green beans (ends trimmed). Bring the mixture to a simmer.
Place the seared chicken thighs back on top of the rice in the pot, along with any juices that may have collected.
Secure the lid on the pressure cooker and set it to high pressure. Once the cooker reaches pressure, cook for 6 minutes.
Carefully release the pressure and open the lid. Remove the chicken from the pot. Fluff the rice with a fork and stir through any excess moisture.
To serve, spoon the rice onto plates, place the chicken on top, and garnish with fresh parsley.
