One Pot Chicken and Rice

Ingredients

• 4 pieces Chicken Thighs (bone-in, skin-on for flavor)
• 2 tbsp Olive Oil (for searing)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Lemon Pepper
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper
• 2 medium Shallots (peeled and minced)
• 1 large Bell Pepper (any color, diced)
• 2 stalks Celery Stalks (diced)
• 0.25 tsp Crushed Red Pepper Flakes (optional, adjust to heat preference)
• 2 tbsp Tomato Paste
• 1 tsp Garlic Paste
• 2 cloves Garlic (minced)
• 0.25 cup Sun‑Dried Tomatoes (chopped)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 cups Chicken Broth (low‑sodium)
• 2 leaves Bay Leaves
• 2 tsp Southern Creole Seasoning
• 2 stalks Green Onions (sliced, for garnish)

Instructions

1. Season the Chicken

   Pat chicken thighs dry, rub with olive oil, then sprinkle evenly with turmeric, onion powder, garlic powder, paprika, lemon pepper, salt, and black pepper. Massage the spices into the meat.

   Time: PT5M

2. Sear the Chicken

   Set the pressure cooker to sauté mode (or heat a skillet over medium‑high). Add a little more olive oil if needed and place the thighs skin‑side down. Sear until golden brown, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: medium-high heat

3. Set Chicken Aside

   Remove the seared thighs and set them on a plate, keeping any drippings in the pot.

   Time: PT1M

4. Sauté Aromatics

   Add shallots, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Flavor Bases

   Stir in crushed red pepper flakes, tomato paste, garlic paste, minced garlic, and chopped sun‑dried tomatoes. Cook for another 2 minutes until the mixture darkens slightly and smells aromatic.

   Time: PT2M

   Temperature: medium heat

6. Toast the Rice

   Add the rinsed rice to the pot, stirring to coat each grain with the aromatics. Let it toast for about 2 minutes, stirring constantly, until the rice looks slightly translucent around the edges.

   Time: PT2M

   Temperature: medium heat

7. Add Liquid and Seasonings

   Pour in the chicken broth, add bay leaves, and sprinkle the Southern Creole seasoning. Stir gently to combine.

   Time: PT1M

8. Return Chicken to the Pot

   Nestle the seared chicken thighs on top of the rice, skin side up, and spoon a little of the broth over them.

   Time: PT1M

9. Pressure Cook

   Close the lid, set the valve to sealing, and select high pressure for 20 minutes. Once the timer ends, allow a natural pressure release for 5 minutes, then quick‑release any remaining pressure.

   Time: PT20M

10. Finish and Garnish

    Open the pot, remove and discard the bay leaves, then sprinkle sliced green onions over the dish. Fluff the rice gently with a fork.

    Time: PT1M

11. Serve

    Serve hot straight from the pot. Enjoy the comforting blend of Creole spices, tender chicken, and fluffy rice.

    Time: PT0M

Nutrition Facts

Calories

270

Protein

20g

Carbohydrates

30g

Fat

8g

Fiber

2g