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Categories:
olive oil chicken breasts yellow onion carrots garlic thyme long grain rice chicken stock tomatoes salt black pepper fresh parsley celery
Viewed: 58 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 24 ounces boneless skinless chicken breasts
- 1 yellow onion, finely chopped
- 3 carrots, peeled and sliced 1/4 inch thick
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 cup long grain rice
- 4 cups chicken stock
- 1 (28 ounce) can diced tomatoes
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 celery ribs, sliced 1/4 inch thick
Method
- Pre-heat pressure cooker on the Brown setting.
- Dice chicken into bite-size pieces.
- Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
- Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
- Stir in the rice, and pour in the stock and tomatoes.
- Season with salt and pepper to taste.
- Lock lid in place, and cook on HIGH for 8 minutes.
- Reduce the pressure with the quick-release method, and carefully remove the lid.
- Add the parsley, adjust seasoning if needed and serve.
