Ip Garlic Rice And Chicken Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
• Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
• Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
• Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
• Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

Steps:

• Rinse rice until it runs clear; drain excess water and let sit.
• Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
• Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
• Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.

Steps:

• Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
• Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
• Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
• Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
• While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around so the butter melts. Add in the onion and saute for 4-5 minutes. Add in the minced garlic and stir for about 20 seconds. Add in the brown rice and stir to coat the rice in butter and onions. Stir in the chicken broth, basil, garlic powder, salt and pepper. Nestle the chicken on top of the rice.
• Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
• Use tongs to remove the chicken and place it on a cutting board. Stir in the parmesan cheese and the asparagus. Cover the pot so the warm rice can "cook" the asparagus. Cut the chicken into pieces and add it back inches Salt and pepper to taste. When asparagus gets to your desired softness serve and enjoy. I like my asparagus with a little crispness so it didn't take much time at all. Plus my asparagus spears were pretty skinny.
• NOTES.
• If you prefer you can use broccoli florets in the place of asparagus. Cut a head of broccoli into small florets so they can cook quickly. Follow the directions above as written. You can also use frozen broccoli. Run hot water over the broccoli before adding it into the pot.
• If you prefer white meat over the dark thighs you can use thick chicken breasts. Because the rice needs to cook for 22 minutes the chicken can get a little overcooked. Using thick chicken breasts helps with that.

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.