The grills have come out of the barn, been dusted off, and are ready for use.
This will likely be the last Instant Pot recipe of this season. I’ll still be using it for beans, artichokes, and white asparagus, but summer cooking is outdoor cooking – and I get a break.
After the success of the Teriyaki Chicken & Rice I was ready to try another, similar idea. This is based on a recipe from the same cook book, but, as it was an Indian recipe and I didn’t have many of the spices, I modified it to suit my pantry (and palate).
The original recipe called for the chicken to marinate for 30 minutes. It’s an Instant Pot ! I’m not going to stand around watching the chicken marinate. I let it marinate for the 5 – 10 minutes it took to tidy up the kitchen and get the rice in the Pot. It was plenty.
I think I’m getting the hang of this thing….
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Spiced Chicken and Rice, Instant Pot
If you like hotter spices you could add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
- 4 chicken thighs, skinless
- 1 tsp paprika
- 1 tsp za’atar
- 1 tsp cumin
- 1/2 tsp lemon pepper
- 2 tbs olive oil
- 2 tbs fresh lemon juice
- 3 tbs Greek yogurt
- 2 cloves garlic, crushed
- 1 tbs minced, fresh ginger
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup Basmati rice
- Combine all ingredients except chicken, rice and broth.
- Put chicken in a dish, spoon marinade / sauce over the top.
- Turn to coat chicken and let marinate 5 – 10 minutes.
- Put rice and broth in the Instant Pot and stir to combine.
- Arrange chicken thighs on rice.
- Spoon marinade / sauce over thighs.
- Secure cover, set Instant Pot to High Pressure for 4 minutes.
- Natural release for 10 minutes then quick release.
- Spoon chicken and rice into a serving bowl and serve
Substitute plain yogurt or sour cream for the Greek yogurt.
The cooking time includes coming up to pressure.
- Serving Size: 1/2 recipe
- Calories: 588
- Sugar: 1.9 g
- Sodium: 3280.3 mg
- Fat: 28.3 g
- Saturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 18.3 g
- Fiber: 0.7 g
- Protein: 63.1 g
- Cholesterol: 284.8 mg
Keywords: spicy chicken, instant pot, rice
I realized this morning that the saddest part about not getting my new bike yesterday was not having a Cadbury Cream Egg for breakfast.
On the same street as the bike store is the English Shop. I had gotten an email earlier saying that they had just gotten a shipment of Cadbury Cream Eggs for Easter.
I don’t dye Easter eggs; I can’t get jelly beans; I wouldn’t eat a Peep if it was the last bit of food on the planet (I also couldn’t buy them here) but a Cream Egg? That I could handle.
I would normally find them to be a bit too sweet and I prefer rich, dark chocolate, but I will make an exception once a year for 1 Cream Egg.
Besides, mon mari loves them and I do try to be nice.
Maybe they’ll have some left.
It won’t be the same, but I can pretend.
I can’t really give a reason, other than it’s spring and there’s always so much work to be done, but we’ve gotten out of the habit of celebrating Easter.
Or it could be the brown eggs and no dye……
I’m making enchiladas for Easter dinner.
6 thoughts on “Spiced Chicken and Rice, Instant Pot; Cream Eggs”
Can you phone the Cream Egg shop and in your best French ask them to put some aside for you ?
I am exercising self-control. And I bought some Lindor eggs so I’m happy 😉
Cadbury Cream Eggs are one of my favorite food groups! Oh, they’re not a food group? They really should be.
Maybe they’ll be discounted by the time I can get to the shop…. I can only hope.
I am a self-diagnosed chocoholic but have absolutely no trouble declining a Creme Egg! Cadbury’s Mini Eggs are my big downfall.
It’s been a long time since I’ve had one but I’m always willing to do chocolate research.
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