Chefman RJ25-C Manual page 24

PREP TIME COOK TIME
25 min 15 min
44
SKILL LEVEL SERVINGS
MEDIUM 8
GREEK CHICKEN AND RICE
INGREDIENTS
1. In a large bowl, toss the chicken thighs with the onion
powder, garlic powder, salt, and ground black pepper.
Stir to make sure all the thighs are evenly coated in the
• 8 bone-in, skin-on chicken
spice mixture.
thighs (about 2 packages)
• 1 ½ tbsp onion powder 2. Put the olive oil in the cooking pot. Set to sauté for
20 minutes.
• 1 ½ tbsp garlic powder
3. When the oil is hot and shiny, add in the chicken thighs,
• 2 tsp salt
skin side down. Cook for
• 1 tsp ground black pepper
8 minutes.
• 3 tbsp olive oil
4. Turn the chicken thighs and sear on the other side.
• 3 cups long-grain white
Cook for another 8 minutes or until time expires.
rice
5. Turn off and add the rice and chicken broth to the pot.
• 4 cups chicken broth
With tongs, wiggle the thighs in the pot so the rice is
• 6 stems fresh oregano,
covered by the broth.
leaves picked and roughly
6. Close the lid and set to pressure cook on high for
chopped
15 minutes.
• 12 stems parsley, leaves
7. When the time expires, release the pressure and open
picked and roughly
the lid, then stir.
chopped
8. Top the chicken and rice with the chopped oregano,
• 1½ cups pitted kalamata
parsley, olives and feta. Stir to combine. Serve
olives, roughly chopped
immediately.
• 2 cups feta cheese
45