Peanut-Chili Crisp Chicken
By :Meredith OperationsCorp
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique High Pressure, Saute
Home Category Dinner, lunch
Prep Time 20 Minutes
Cook Time 8 Minutes
Servings
4 Servings
Ingredients
  • ¼ cup peanut or vegetable oil
  • 1 cup sliced shallots
  • 6 cloves garlic, sliced
  • 4 1½ to 2 pounds bone-in chicken thighs
  • ¾ tsp salt
  • 12 ounces fresh green beans, trimmed
  • ½ cup finely chopped dry-roasted peanuts
  • 2 tbsp dried minced onion
  • 2 tbsp chili powder
  • 1 tbsp grated fresh ginger
  • tsp crushed red pepper
  • ½ tsp ground cumin
  • tsp ground cardamom
  • ¾ cup reduced-sodium chicken broth
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique High Pressure, Saute
Home Category Dinner, lunch
Prep Time 20 Minutes
Cook Time 8 Minutes
Servings
4 Servings
Ingredients
  • ¼ cup peanut or vegetable oil
  • 1 cup sliced shallots
  • 6 cloves garlic, sliced
  • 4 1½ to 2 pounds bone-in chicken thighs
  • ¾ tsp salt
  • 12 ounces fresh green beans, trimmed
  • ½ cup finely chopped dry-roasted peanuts
  • 2 tbsp dried minced onion
  • 2 tbsp chili powder
  • 1 tbsp grated fresh ginger
  • tsp crushed red pepper
  • ½ tsp ground cumin
  • tsp ground cardamom
  • ¾ cup reduced-sodium chicken broth
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Rating: 0
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Instructions
  1. Place a 6-qt Instant Pot on Sauté setting. Add oil. When oil is hot, add shallots and garlic. Cook 6 to 8 Minutes or until tender and starting to brown, stirring occasionally. Transfer shallots, garlic, and all but 1 Tbsp oil to a small bowl. Season chicken with ½ tsp salt. Brown chicken, in batches, in reserved oil in pot, turning to brown evenly. Return all chicken to Instant Pot. Top with green beans.
  2. Add next seven ingredients (through cardamom) to shallot mixture in bowl. Spoon half of the mixture over chicken and beans in pot. Add broth. Sprinkle remaining ¼ tsp salt over all. Lock lid in place. Set Instant Pot on High Pressure to cook 8 Minutes. Turn Off Instant Pot; let stand 15 Minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove chicken and beans from pot to a serving platter. Top with remaining shallot mixture.
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