YOUR SOLIN GENERATED RECIPE
Spicy Instant Pot Chicken Thighs with Zucchini and Bell Pepper
Pressure-cooked chicken thighs infused with a fiery spice rub, served alongside a vibrant sauté of zucchini, bell peppers, and sweet corn over fluffy brown rice.
INGREDIENTS
4 oz Boneless skinless chicken thighs
0.5 tbsp Extra virgin olive oil
0.25 cup Brown rice
1 cup Zucchini
1 cup Bell pepper
0.5 cup Corn kernels
0.5 cup Chicken bone broth
1 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Cayenne pepper
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Rinse the brown rice and cook with 0.66 cups water in a separate pot until tender and fluffy.
Rub the chicken thighs evenly with chili powder, cumin, cayenne, garlic powder, sea salt, and black pepper.
Set the Instant Pot to Sauté mode and add 0.5 tbsp of extra virgin olive oil.
Brown the chicken thighs for 2 minutes per side until golden, then remove and set aside.
Pour the chicken bone broth into the pot and scrape the bottom with a wooden spoon to release any browned bits.
Return the chicken to the pot, lock the lid, and set to Manual/High Pressure for 8 minutes.
While the chicken cooks, heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
Sauté the zucchini, bell pepper, and corn for 5-7 minutes until tender-crisp and slightly charred.
Once the Instant Pot timer ends, perform a quick pressure release to vent the steam.
Serve the spicy chicken thighs over the cooked brown rice with the sautéed vegetables on the side, garnished with fresh cilantro.