CILANTRO CHICKEN AND RICE
SERVES 4 TO 6
Cubanelle and serrano chiles bring a balance of mild sweetness and spicy heat to the Mexican-inspired meal. Blended with herbs and spices, they form a fragrant sauce that beautifully infuses the chicken as it pressure-cooks. You can brighten the dish even further with a bit of grated fresh ginger or with tomatoes in summer (the amount of cooking liquid remains the same).
1 medium bunch fresh cilantro, plus more for garnish
1/2 cup finely chopped white onion
3 garlic cloves
1 cubanelle or poblano chile, stemmed and seeded
1 serrano chile, seeds and ribs removed, if desired
1 teaspoon dried oregano
1 teaspoon cumin seeds
5 allspice berries or 1/4 teaspoon ground allspice
Coarse salt and freshly ground pepper
1 1/2 to 2 cups water
3 pounds bone-in, skinless chicken thighs
1 1/2 cups long-grain rice
Lime wedges, for serving
1. In a blender, purée cilantro, onion, garlic, both chiles, oregano, cumin seeds, allspice, 1 tablespoon salt, 1 teaspoon black pepper, and 1/2 cup water. Add enough water (remaining 1 to 1 1/2 cups) to measure a total of 3 cups liquid. Transfer cilantro mixture to a 6- to 8-quart pressure cooker.
2. STOVETOP: Add chicken and bring to a boil over medium-high heat. Add rice and stir to combine. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, then remove lid. ELECTRIC: Add chicken and bring to a boil using the sauté function. Add rice and stir to combine. Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
3. Top with cilantro or other fresh herbs and serve with lime wedges.
Copyright © 2018 by from the Kitchens of Martha Stewart. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
