Tomatillo Chicken and Rice [Instant Pot]

Sunday dinners are a special time of the week.  It marks the end of a restful weekend and indicates the transition back into the work week.  For food lovers like myself, Sundays are often filled with meal prep and the opportunity to make a large batch of food that can be reheated throughout the week.  Tonight, we hosted some of our dear friends for a Sunday dinner.  These friends are family, and sitting around the table is both comforting and grounding.  I couldn’t ask for a better bookend.

instant pot tomatillo chicken and rice thinly sliced onions.PNG

Knowing that this crowd is open to new culinary adventures I took a risk making a recipe I’d never made before. But, others were bringing salads and appetizers, and we cooked up a few garlic and lemon chicken thighs just in case this was a bust.

instant pot tomatillo chicken and rice_2.PNG

In the end, however, I decided this recipe was worth posting here on the blog!  This dish reminded me that the Instant Pot is a worthwhile gadget.  Tonight we used it to make the rice, then we sauteed the onions and pressure cooked the chicken with the tomatillos and chiles, and the final step was to saute the cooked dish with a bit of cheese.

instant pot ustra tomatillo chicken and rice dinner chickpeas quick.PNG

As my friend noted, this dish looked like the “inside of a chicken pot pie”, and the flavors all came together for a warm cheesy and hearty Sunday meal that did not disappoint.  I would 100 % make this again, but I would add a bit of spice such as hot sauce or even a jalapeno.

 

Tomatillo Chicken and Rice (Instant Pot)

  • Servings: 6-7
  • Print

This chicken and rice dish will fill all of the bellies at your table while adding a touch of comfort food to your plate!

Ingredients

  • 1.3 pounds of chicken thighs, boneless and skinless
  • 2 tablespoons of olive oil
  • 1 onion, peeled and sliced thinly
  • 3 garlic cloves, minced
  • 4 oz canned chopped green chilis
  • Salt and ground black pepper to taste
  • 10 oz canned whole tomatillos
  • 15 oz canned garbanzo beans, drained
  • 15 oz rice, already cooked
  • 5 oz freshly chopped red tomatoes
  • 10 oz shredded cheddar cheese

Steps & Notes

  1. The recipe calls for pre-cooked rice, so you first want to be sure that you have just under 2 cups of cooked rice. Set aside.
    1. Note, if using an instant pot it works well to add 2 cups of dry rice and 3 cups of water. Turn to the ‘pressure cook’ setting and cook for 4 minutes. This makes about 6 cups of cooked rice.
  2. Set the Instant Pot to the ‘saute’ mode then add the oil.  Once heated add the onions and cook for 5 minutes stirring occasionally.
  3. While this cooks drain the tomatillos into a bowl. Reserve 1/3 of the water. Then chop the tomatillos.
  4. Add the garlic, stir and cook for 15 seconds.
  5. Then, add the chicken, chilis, tomatillos, tomatillo water, salt and pepper. Stir and cover. Then, set to “meat/stew” for 8 minutes.  
  6. Once completed release the pressure manually and uncover the lid. Remove the chicken and shred it. Then, return it back into the pot.
  7. Change the Instant Pot to the ‘saute’ setting and add the rice and garbanzo beans. Cook for 1 minute.
  8. Add the cheese, fresh red tomatoes and cook for 2 more minutes stirring regularly.


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2 comments

  1. mistimaan · · Reply

    Nice recipe

    Like

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