Need a satisfying and delicious family meal on the table fast? We've got you! Your Instant Pot Multicooker will deliver this Sticky Chipotle Chicken with a crisp, flavourful twist. This delicious recipe is perfect for a quick and easy family dinner that everyone will love.
Ingredients
For the Chicken
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4 chicken thighs, patted dry
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-
-
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For the Rice
For the Salsa
- Mango salsa (ingredients and quantities not specified in the supplied image)
Method
1. Select Sauté on your Instant Pot and add a drizzle of oil with the chicken.
2. Cook until golden brown on both sides (about 10 minutes), then add the garlic, chipotle, honey and chicken stock.
3. While the chicken is browning, rinse the rice under cold water until it runs clear, then drain well in a sieve.
4. Cook until golden brown on both sides, which should take about 10 minutes. Add the garlic, chipotle, honey and chicken stock.
5. Press Cancel, then stir the chicken and sauce ingredients together until the sauce is combined, deglazing the base. Arrange the chicken skin-side up.
6. Add the rice to a large bowl with the water and some salt. Place a trivet into the inner pot over the chicken, and add the bowl of rice on top.
7. Secure the lid and Pressure Cook for 3 minutes, followed by a natural pressure release.
8. Meanwhile, prepare the mango salsa by adding the onion to a bowl with the lime juice, salt and sugar. Leave to pickle for 10 minutes. Then add the remaining ingredients and stir together.
9. Once the time is up on the Instant Pot, open the lid and remove the rice and chicken. If the sauce looks a little runny, use the Sauté setting to reduce it.
10. Serve the chicken on the rice with the sauce and topped with mango salsa.
Sticky Chicken with Piri Rice and Mango Salsa
Need a satisfying and delicious family meal on the table fast? We've got you! Your Instant Pot Multicooker will deliver this Sticky Chipotle Chicken with a crisp, flavourful twist. This delicious recipe is perfect for a quick and easy family dinner that everyone will love.
Ingredients
For the Chicken
4 chicken thighs, patted dry
2 tbsp garlic paste
2 tbsp chipotle
2 tbsp honey
125 ml chicken stock
For the Rice
200 g rice
250 ml water
For the Salsa
- Mango salsa (ingredients and quantities not specified in the supplied image)
Method
1. Select Sauté on your Instant Pot and add a drizzle of oil with the chicken.
2. Cook until golden brown on both sides (about 10 minutes), then add the garlic, chipotle, honey and chicken stock.
3. While the chicken is browning, rinse the rice under cold water until it runs clear, then drain well in a sieve.
4. Cook until golden brown on both sides, which should take about 10 minutes. Add the garlic, chipotle, honey and chicken stock.
5. Press Cancel, then stir the chicken and sauce ingredients together until the sauce is combined, deglazing the base. Arrange the chicken skin-side up.
6. Add the rice to a large bowl with the water and some salt. Place a trivet into the inner pot over the chicken, and add the bowl of rice on top.
7. Secure the lid and Pressure Cook for 3 minutes, followed by a natural pressure release.
8. Meanwhile, prepare the mango salsa by adding the onion to a bowl with the lime juice, salt and sugar. Leave to pickle for 10 minutes. Then add the remaining ingredients and stir together.
9. Once the time is up on the Instant Pot, open the lid and remove the rice and chicken. If the sauce looks a little runny, use the Sauté setting to reduce it.
10. Serve the chicken on the rice with the sauce and topped with mango salsa.