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Saffron chicken pilaf with cucumber salad
Saffron chicken pilaf with cucumber salad
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Make quick, flavorful chicken and chorizo dish with pressure cooker.
Ingredients:
  • 9.20 gm olive oil
  • 1 (about 130g) chorizo sausage, thinly sliced
  • 8 (about 1.5kg) chicken thigh cutlets, skin removed
  • 1 brown onion, halved, thinly sliced
  • 2 celery sticks, thinly sliced
  • 1/2 tsp saffron threads
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 200g (1 cup) Basmati rice, rinsed, drained
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 1 Lebanese cucumber, coarsely chopped
  • 250g punnet cherry tomatoes, halved
  • 2 shallots, trimmed, thinly sliced
  • 82.50 ml small fresh mint leaves
  • 10.60 gm fresh lemon juice
Instructions:
  • In a pressure cooker over medium-high heat, sizzle chorizo in oil, stirring occasionally, for 3 minutes until nice and crispy. Transfer to a bowl.
  • Cook half of the chicken until browned, turning occasionally, for about 5 minutes. Transfer to the bowl with chorizo and continue with the remaining chicken.
  • Sauté onion and celery for 2 minutes until slightly soft. Add chorizo, chicken, saffron, and stock. Simmer covered, then seal the cooker. Cook until steam escapes consistently for 5-10 minutes. Reduce heat and simmer for 25 more minutes. Release steam, uncover, and transfer chicken to a bowl, covering with foil to keep warm.
  • Stir in the rice with the chorizo in the pressure cooker and cover to seal. Cook on high heat for 5 minutes until steam escapes consistently with a gentle hissing sound. Reduce heat to low and cook for an additional 3 minutes. Follow the manufacturer's instructions to release steam, then uncover. Mix in the asparagus and cover the cooker (unsealed). Let sit for 10 minutes until the rice is tender.
  • In a bowl, mix together cucumber, tomato, shallot, mint, and lemon juice. Season with salt and pepper. Remove chicken from bones, add to pilaf, then divide among serving bowls and enjoy with the salad.

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