Barbecue Chicken with Saffron Rice (Pressure Cooker) Recipe
Preparation time: 10 minutes
Cooking time: 5 minutes on high pressure
Ingredients:
Two tablespoons oil
One medium sized onion, peeled and chopped
4 chicken breasts, skinned
2 tablespoons tomato puree
3 tablespoons vinegar
3 tablespoons demerara sugar
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
300 ml beef stock
salt
freshly pound black pepper
Rice:
225 grams long-grain rice
1 teaspoon salt
450 ml water
good pinch of powdered saffron
To finish:
2 teaspoons cornflour
1 tablespoon cold water
chopped fresh parsley
Directions:
Heat the oil on the cooker and fry the onion until lightly
brown.
Remove from the cooker and set aside.
Brown all sides of the chicken breasts on the cooker. Remove the
cooker from the heat and remove all excess oil. T
Mix the tomato puree, vinegar, sugar, Worcestershire sauce,
mustard and stock and pour the it over the chicken which is still in
the cooker. Add in the onions that was set aside. Stir well.
Place the trivet over the chicken, Line the separator with foil
or use an ovenproof dish that will fit into the cooker.
Put the rice, salt, water and saffron into the separator or dish
and place the container on top of the trivet.
Cook for 5 minutes on high pressure with the cooker closed.
Tip the rice into a sieve a rinse with boiling water and place
it on a heated serving dish.
Take the chicken out of the cooker and arrange on the rice, keep
it hot.
Dissolve the cornflour in the cold water and add the mixture to
the liquid on the cooker. Allow to boil, stirring constantly until
it thickens. Season if needed.
Pour the sauce over the rice and chicken. Garnish with chopped
parsley.
