Shredded Chicken and Rice
⏱️ Prep: 15 min🍳 Cook: 23 min
Ingredients
| 4 | skinless chicken thighs | |
| 4 | skinless chicken drumsticks | |
| 1 1/4 teaspoons | 6.3 ml | kosher salt |
| 3/4 teaspoon | 3.8 ml | ground red pepper |
| 3/4 teaspoon | 3.8 ml | onion powder |
| 3/4 teaspoon | 3.8 ml | ground white pepper |
| 3/4 teaspoon | 3.8 ml | chili powder |
| 1/8 teaspoon | 0.6 ml | paprika |
| 3 tablespoons | 45 ml | coconut oil |
| 4 | carrots, diced | |
| 3 | celery stalks, diced | |
| 3 | shallots, diced | |
| 3 | garlic cloves, crushed | |
| 2 1/3 cups | 560 ml | chicken broth, divided |
| 2 cups | 480 ml | rice, rinsed until water runs clear |
Instructions
6 Quart / 8 Quart. SERVINGS: 2/4/6/8/10. READY IN: 45 min. PREP TIME: 15 min. COOK TIME: 23 min.
- Season chicken thighs and drumsticks with salt, ground red pepper, onion powder, ground white pepper, chili powder, and paprika.
- Melt coconut oil in inner steel pot of pressure cooker on the Saute on Normal. Cook and stir carrots and celery in hot oil until softened, about 5 minutes; remove vegetables with a slotted spoon and transfer to a plate.
- Working in batches, sear chicken in oil until golden brown, about 3 minutes per side; transfer to a plate with a slotted spoon.
- Pour 1/4 cup chicken stock into the pressure cooker to deglaze the pan, stirring with a wooden spoon to scrape the browned bits from the bottom; add shallots and garlic and cook until fragrant, about 2 minutes.
- Return carrots and celery to pressure cooker; add remaining chicken stock and rinsed rice. Spoon chicken over rice mixture. Press Cancel on pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Allow pressure to release naturally.
Mealthy Tip: This recipe calls for white pepper rather than the black pepper that is used more frequently in dishes. They come from the same fruit, but with white pepper, the dark outer skin is removed by soaking before the seed is dried. The result is that white pepper is a bit spicier and fruitier than black pepper. It has an earthy flavor that is slightly smoky.