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Chicken Delirious and Buttered Rice (for Pressure Cooker)
Chicken Delirious and Buttered Rice (for Pressure Cooker)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Whiskey, orange juice, and ginger spiked chicken cooked quickly in a pressure cooker for a delicious Polynesian-inspired meal. Serve over buttery rice.
Ingredients:
  • 2 onions, chopped
  • 2 green bell peppers, chopped
  • 4 carrots, cut into match-stick size pieces
  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 1 cup orange juice
  • 1 cup whiskey
  • 1 cup brown sugar
  • 0.75 cup vinegar
  • 1 teaspoon red pepper flakes, or more to taste
  • 2 teaspoons ground ginger
  • 1 teaspoon Asian (toasted) sesame oil
  • 2.5 cups water
  • 1.25 cups white rice
  • 1 tablespoon butter, or to taste
  • 0.5 cup orange juice
  • 1 tablespoon cornstarch
Instructions:
  • Combine onions, green bell peppers, and carrots in the pressure cooker with the chicken. In a bowl, whisk together 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil. Pour this flavorful mixture over the chicken and vegetables, stirring to combine. Secure the lid, select high pressure and set the timer for 15 minutes as per manufacturer's instructions. Allow 10 to 15 minutes for the pressure to build. Remember to include this time in your total cooking time.
  • As the chicken cooks, mix rice and water in a microwave-safe casserole dish. Microwave on high until water is absorbed and rice is tender, about 15 to 20 minutes. Add butter to rice and mix thoroughly.
  • Follow the pressure cooker's instructions for natural-release method and let the pressure release for 10 to 40 minutes.
  • Combine 1/2 cup of orange juice and cornstarch in a bowl, then stir into the hot chicken mixture until the sauce thickens. Serve the chicken over hot buttered rice.

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