For rice: In a medium saucepan, bring to boil water. Add rice, reduce heat to low; cover and cook for 15 minutes. Remove from heat and let stand, covered, until water is absorbed. Fluff with fork and season to taste.
Have dinner ready in under an hour with this Instant pot chicken thigh recipe made with bold flavors like soy sauce, adobo sauce, and garlic.
Servings and Ingredients
|1 c. La Preferida extra long grain white rice|
|2 lbs. Hy-Vee True boneless, skinless chicken thighs|
|1 tbsp. Hy-Vee vegetable oil|
|¾ c. Hy-Vee white distilled vinegar|
|¾ c. Full Circle Market less sodium soy sauce|
|1 (7-oz.) can chipotle peppers in adobo sauce, drained, chopped|
|2 tbsp. Hy-Vee light brown sugar, packed|
|4 clove(s) garlic, minced|
|Fresh green onions, sliced, for garnish|
Things To Grab
- Medium saucepan
- Paper towels
- 8-quart Instant Pot or pressure cooker
- Medium bowl
- Meat thermometer
For chicken: Pat chicken dry with paper towels. Heat oil on SAUTÉ setting of an 8-quart Instant Pot or pressure cooker. Brown chicken in batches, about 5 minutes per side; transfer to a plate.
For adobo: Stir vinegar, soy sauce, chipotle peppers, brown sugar, and garlic together in a medium bowl until well combined. Add to pressure cooker. Return chicken to pressure cooker.
Cover and cook on HIGH pressure for 12 minutes. Carefully release the valve and allow steam to escape. Carefully remove the lid. Insert meat thermometer into chicken to check doneness (165 degrees).
Serve chicken over rice. Garnish with green onions.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 215mg
- Sodium: 2640mg
- Total Carbohydrates: 43g
- Protein: 46g
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