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Garlic, lemon and herb chicken with lemony rice
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Try this flavorful garlic, lemon, and herb pressure cooker chicken for a quick and delicious midweek meal.
Ingredients:
  • 8 (about 1.5kg) chicken thigh cutlets
  • 9.20 gm extra virgin olive oil
  • 1 large lemon, thickly sliced
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 21.00 gm fresh lemon juice
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs, plus extra, to serve
  • 28g tub Stock Pot Chicken
  • 375ml (1 1/2 cups) boiling water
  • 300g (1 1/2 cups) basmati rice
  • Slivered almonds, toasted, to serve
Instructions:
  • Season the chicken. Preheat the pressure cooker on Browning setting or high heat for stovetop. Add 1 tsp oil. Brown the chicken in 2 batches, flipping halfway through, for 5-7 minutes until golden. Transfer to a plate. Keep 1 tsp oil in the pressure cooker, discard the rest.
  • Lay lemon slices in pressure cooker to brown for 3-5 minutes, turning occasionally. Repeat process with remaining slices and wipe clean.
  • Adjust the cooker to Sauté mode or lower the heat to medium-high. Heat the remaining 1 tsp oil. Sauté the onion for 3 minutes until soft. Stir in the garlic and cook for 1 more minute. Add back the chicken, along with the juice, rosemary, oregano, stock pot mixture, and water. Season to taste. Seal the cooker and cook on High for 11 minutes. Turn off the heat and carefully release the pressure. Transfer the chicken to a plate and cover to keep warm.
  • Combine rice with the flavorful mixture in the cooker, seal it, and cook on High for 3 minutes. Turn off the heat and let it stand for 7 minutes to finish cooking. Proceed to release the pressure as per manufacturer’s instructions, fluff the rice, and serve by topping it with chicken, lemon, almonds, and extra oregano. Enjoy!

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