Leave a Reply
Want to join the discussion?Feel free to contribute!
Three Cup Chicken
Portuguese Chicken and Rice
| By : |
Make this Instant Pot Portuguese Chicken and Rice Recipe! Tender chicken in aromatic coconut turmeric sauce, paired with perfectly cooked fried rice, topped with creamy melted cheese
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
2 servings
|
Ingredients
- 3 chicken quarters drumsticks and thighs, deboned, cut into
1-inch thick pieces - 1 medium carrot cut into chunks
- 2 small potatoes quartered
- 1 small onion sliced
- 1 small shallot sliced
- 3 garlic cloves minced
- 1 green bell pepper cubed
- 2 bay leaves
- 7 ounces coconut milk
- 1 tablespoon light soy sauce
- 1 tablespoon peanut oil
- 1 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- kosher salt to taste
- black pepper ground, to taste
- 1 1/2 tablespoons cornstarch mixed with
2 tablespoons of water
For Chicken Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 dash white pepper ground
For Rice
- 1 cup Water
- 1 cup jasmine rice
Optional Ingredients for Fried Rice
- 9 ounces jasmine rice already cooked
- 1 extra large egg beaten
- 2 tablespoons peanut oil
- salt to taste
- Grated cheese optional flavour enhancing ingredient
Ingredients
For Chicken Marinade
For Rice
Optional Ingredients for Fried Rice
|
Instructions
- Marinate the Chicken Thighs: Marinate chicken with
1/2 teaspoon of sugar, a dash of ground white pepper,1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine for 20 minutes. - Prepare the Pressure Cooker: Heat up pressure cooker Press Sauté button and click adjust button to go to Sauté More function. wait until indicator says HOT to sauté onions.
- Sauté the Onion, Shallot, and Garlic: Add
1 tablespoon of peanut oil into the pressure cooker. Add sliced onion & shallot, sauté until brown & fragrant. Add minced garlic, sauté until fragrant. Season layering with kosher salt & ground black pepper if desired. - Sauté the Chicken Thighs: Pour in the chicken, sauté until slightly browned (let the chicken caramelize on one side first before stirring, you don’t have to stir continuously). Add in
1 1/2 teaspoons of turmeric powder &1 teaspoon cumin powder. Sauté and mix well to let the spices release their aroma. Add quartered potatoes, carrots, and2 small bay leaves. Mix well. - Deglaze: Pour in
200 ml of coconut milk &1 tablespoon of light soy sauce, completely deglaze the bottom of the pot with a wooden spoon. - Pressure Cook the Portuguese Chicken and Rice: Place a steamer rack into the pressure cooker and carefully place a bowl with
1 cup of Jasmine rice onto the rack. Pour water into the bowl of rice. Make sure all the rice is soaked with water. - Immediately close lid and cook at High Pressure for 4 minutes. Turn off the heat and Full Natural Release. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open lid carefully.
- Optional Flavor Enhancing Step - Preheat Oven: While the Portuguese chicken and rice is cooking in the pressure cooker, preheat oven to
425°F . - Thicken the Coconut Sauce: Fluff rice and set aside to allow it to cool down. If you are making the optional fried rice, preheat a wok or skillet on high heat with
2 tablespoons of peanut oil. - Press sauté button once Instant pot is cleaned out. Add green pepper, cook for one minute, taste the seasoning. Add more light soy sauce, coconut milk, or salt if desired. Mix the cornstarch with water and mix it into the coconut sauce one third at a time until desired thickness. Turn off the heat.
- Optional Flavor Enhancing Steps - Fried Rice: When the oil starts to smoke, add in the fluffed rice and press them against the wok with a wok chuan (wok spatula) to separate the rice from each other. Repeat for roughly 20 - 30 seconds. Add
1 beaten extra-large egg on top of the rice and quickly stir-fry the rice to allow the beaten egg to coat the rice evenly. Stir-fry for another minute until fragrant, then season with sea salt. Mix well and turn off the heat. - Optional Oven Step: Fill an oven-safe container half-way full with fried rice. Fill up the container with Portuguese chicken and vegetables. Add grated cheese (as much as you like!) over the top and place into oven for 5 – 10 minutes.
- Serve: Remove from oven and serve immediately (piping hot!) Enjoy!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
The ingredient area is very weird on tie description of the chicken….
There is no way this is a portuguese!
Confusing directions
I agree that this is not Portuguese ! I am Portuguese and coconut milk and that wine are not staples in our cuisine