3-4 Chicken Thighs, cut into 1″ pieces
1 Onion, diced
4 Garlic Cloves, diced/pressed
3 Jalapenos, chopped
1 t. Cumin Seeds
1 t. Turmeric
1 t. Adobo Seasoning (Penzey’s)
Salt
Pepper
1 C. Rice
1 1/4 C. Chicken Broth
Set IP to Saute. Cook cumin seeds in butter for a few seconds, until sizzling. Add onions and jalapenos and cook for a while, then add chicken and garlic. Cook chicken through. Add rest of seasonings and stir everything together. Add rice, then pour broth on top. I usually gently push the rice into the liquid to make sure it’s all submerged. Cook on high pressure for 5 minutes and let pressure naturally release for 10 minutes.
4 servings = 313 Calories