CHICKEN WITH RICE AND YUKON GOLD POTATOES

Ingredients

• chopped onion and garlic

• 2 cups of chicken or vegetable broth

• 1 cup of water

• 1 cup of a mix of different types of rice

• 2 teaspoons of dried chopped onion

• 1 teaspoon dried minced garlic

• 1 pound baby Yukon gold potatoes, halved

• 3 pounds of chicken thighs

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons of paprika

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon of salt

Preparation

• Place the rice mixture directly into the OAP.

• Add the dried chopped onion and garlic.

• Pour the broth and water over the rice.

• Stir to mix.

• Place a rack over the rice.

• Place the potatoes evenly on top of the rack.

• Place a second rack over the potatoes.

• Carefully stack the chicken pieces on top of the second rack.

• Sprinkle onion powder, garlic powder, paprika, freshly ground black pepper, and salt over the chicken.

• Lock the lid and close the pressure valve. Cook for 20 minutes on manual high pressure.

• Naturally release pressure for 25 minutes, then release pressure manually.

• Place the chicken in a large dish surrounded by potatoes and rice.

• Serve hot.