SUPER EASY Salsa Chicken Thighs with Rice!

by on ‎07-30-2015 12:02 PM

There are so many of us who love QVC! Some of us love cooking and would like to spend the whole day in the kitchen. Others love food, but would rather be able to put a meal together and get out of the kitchen as quickly as possible. Some of us love trying new things when we cook, others want the tried and true recipes. Some of us eat everything, others are more selective or even vegetarian. So, as you can imagine, writing a cookbook to please the whole QVC community can be a challenge. In my latest cookbook, I’ve tried to put together a collection of recipes that has something for everyone. 


One of the ways I’ve gone about this is to mark recipes with special stamps. For instance, there are forty-two vegetarian recipes in the cookbook (including an entire chapter of vegetarian entrées) and all of them are stamped for easy identification with a green VEGETARIAN stamp. What I think will be even MORE popular are the SUPER EASY recipes that I’ve stamped. These are recipes that can be put together really quickly and easily, although I never compromise on the quality of the final dish. I’ve also included “Shortcut” tips at the bottom of some recipes to help you skip a step where possible.


Here’s an example of one of those SUPER EASY recipes from the new cookbook - “Blue Jean Chef: Delicious Under Pressure”.  The book will be available for pre-order at an advanced order price starting Sunday, August 2nd in In the Kitchen with David at noon.




Salsa Chicken Thighs with Rice

The flavor and spiciness of this super easy dish depends entirely on the salsa that you use. So use a salsa that you like it and make sure it is the right level of spiciness for you. If you’d like it even spicier, add some Jalapeño peppers to the rice with the bell peppers.




RELEASE METHOD: Quick-release





4 to 6 large skinless chicken thighs

1 teaspoon salt

½ teaspoon chili powder

1 tablespoon olive oil

½ red onion, finely chopped (about ½ cup)

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 cup basmati rice (basmati is best, but long-grain can be substituted)

1 cup chicken stock

¾ cup jarred salsa

½ cup grated Monterey Jack cheese (about 3 ounces)

¼ cup chopped fresh cilantro



  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the chicken thighs with the salt and chili powder. Add the oil to the cooker and sear the thighs on both sides until well browned. Remove the chicken from the cooker and set aside. Add the onion and peppers and sauté until the onion starts to become tender – about 5 minutes. Add the rice and stir well to coat everything with the oil. Season the rice with salt, pour in the chicken stock and return the chicken thighs to the cooker, resting them on top of the rice. Top each chicken thigh with the salsa and lock the lid in place.
  3. Pressure cook on HIGH for 5 minutes.
  4. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the cheese on top of the thighs and return the lid to the cooker for another 5 minutes while the chicken rests and cools. Transfer the chicken thighs and rice to a serving platter sprinkle the cilantro on top before serving.