Ingredients

The following ingredients have 6 Servings
  • 1 tbsp California chile powder
  • 1 tsp ground cumin
  • 1 tsp crushed dried Mexican oregano
  • 1 tsp coarse salt (plus more for seasoning)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 6 boneless chicken thighs
  • 3 tbsp vegetable oil (divided)
  • 1 cup long-grain or jasmine rice
  • 1/2 medium white onion (finely chopped)
  • 2 garlic cloves (minced)
  • 4 roma tomatoes (finely chopped)
  • 1 cup chicken broth
  • 8 oz tomato sauce (1 can)
  • 4 cilantro sprigs
  • Pico de Gallo Verde for garnish (optional)
  • Pimiento-stuffed olives (sliced, for garnish (optional))
  • Pimiento-stuffed olives (sliced, for garnish (optional))

Instruction

  • In a small bowl, combine the chile powder, cumin, oregano,salt, pepper, onion powder, and garlic powder. Sprinkle thespice mixture over the chicken thighs.
  • Set the Instant Pot to Sauté and adjust to More or high.
  • Heat 2 tablespoons of vegetable oil in the pot, add the chicken thighs, and fry for 5 to 7 minutes, or until golden brown. Transfer the chicken to a heat-proof plate.
  • In the Instant Pot, heat the remaining 1 tablespoon of vegetable oil. Sauté the rice until light golden brown. Add the onion and garlic; sauté for 2 to 3 minutes, or just until the onion is translucent. Stir in the tomatoes.
  • Pour in the chicken broth and tomato sauce; season lightly with salt. Return the chicken to the Instant Pot. Top withthe cilantro.
  • Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 12 minutes on high.
  • When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  • Discard the cilantro. Serve immediately, garnished with Pico de Gallo Verde and pimiento-stuffed olive slices (if using).