Recipes

[ciao_bella]

Just wanted to let everyone know, I made the Blue Jean Chef Salsa Chicken and Rice recipe yesterday and it was delicious!!  Chicken was so tender and the rice was infused with great flavors.  So, do try it...I'm sure you'll put it in your rotation recipes!!  (p.s... the recipe was posted here about a week or so ago)

[roses are red]

sounds great, where did you find the recipe for salsa chic?

[ciao_bella]

For those who missed the recipe for Pressure Cooker Salsa Chicken and Rice

Well, here's your first sneak peak into my new cookbook - "Blue Jean Chef: Delicious Under Pressure" that will launch next month... This is a Super Easy recipe that will surprise you with how tasty it can be. Salsa Chicken Thighs with Rice - all cooked in one pot in FIVE minutes! What are you making for dinner?

SALSA CHICKEN THIGHS WITH RICE

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



Serves

4

Ingredients

4 to 6 large skinless chicken thighs

1 teaspoon salt

1⁄2 teaspoon chili powder

1 tablespoon olive oil

1⁄2 red onion, finely chopped (about 1⁄2 cup)

1 red bell pepper, finely diced

1 green bell pepper, finely diced

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

1 cup chicken stock

3⁄4 cup jarred salsa

1⁄2 cup grated Monterey Jack cheese (about 3 ounces)

1⁄4 cup chopped fresh cilantro

Directions

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 to an edible temperature. Transfer

the chicken thighs and rice to a serving platter and sprinkle the cilantro on top before serving.