Prep
10 min
Total
24 min
Serves
4
INGREDIENTS
- 4 chicken thighs skin and bone
- 2 cups jasmine rice
- 2 cups chicken stock
- 1 pinch saffron
- 1 tablespoon chopped shallots
- 1 tablespoon chopped garlic
- pinch salt
- pinch pepper
METHOD
- Rinse your rice twice. Then do it again. Season and sear chicken skin in a cast iron pan. Add rice to pressure cooker, top with stock, shallots, garlic and saffron.
- Season with salt and pepper and place seared chicken on top. Pressure cook for 4 min and let stand for 10.
- Remove lid and serve. Garnish with some bitter greens
