- 12
- Easy
- 20 mins
- 25 mins
- Budget Friendly
Ingredients
- 1 lb to 2 lbs of chicken with skin
- 1 medium yellow onion
- 1 medium bell pepper
- 1 pat of butter
- family size bag of yellow rice
- water
- 2 cups of chicken broth or stock
- salt and pepper to taste
Preparation
Step 1
Salt and pepper chicken skin and place in pressure cooker. Add 1 cup to 2 cups of water to pressure cooker. This will create a broth. Cook for 15-20 minutes
Step 2
While chicken is cooking chop bell pepper and onion. In a skillet add 1 pat of butter and sauté the veggies until soft 2-5 minutes. Set aside.
Step 3
Once chicken is cooked fully. Pull out of pressure cooker and shred. Discard the skin and bones.
Step 4
In a 6 quart pot with fitted lid add 2 cups of freshly made broth or canned broth or stock. Added shredded chicken and veggies.
Step 5
Bring to a boil. Add rice. Cook for 1 minute. Reduce heat to simmer.Cook for 20-25 minutes or until broth is absorbed and rice is tender.
Step 6
Once rice is done let stand for 5 minutes then fluff with fork
Step 7
Leftovers place in tupperware and can be frozen up to 1 month.
Check rice about 1/2 way so it doesn't burn
Dark meat makes the meal richer