Prep
25 min
Total
1 hr
Serves
4-6
INGREDIENTS
- 1 ½ lb (675 g) boneless and skinless chicken thighs , cubed
- 1 ½ cups (225 g) frozen corn kernels
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) store-bought medium or spicy salsa
- 1 can (19 oz/540 ml) black beans , rinsed and drained
- 1 tbsp chili powder
- 1 cup (200 g) long grain white rice
Toppings
- 4 cups (240 g) iceberg or green curly lettuce , thinly sliced
- 1 cup (100 g) cheddar cheese , grated
- 1 tomato , diced
- 1 avocado , sprinkled with lemon juice and diced
- ¼ cup (10 g) cilantro leaves
METHOD
Chicken
- In the pressure cooker, combine the chicken, corn, broth, salsa, black beans and chili powder. Season with salt and pepper. Sprinkle in the rice without stirring.
- Cover and select the Poultry function. Set the machine to cook for 10 minutes.
- Let the pressure release and remove the lid. Mix well and let rest for 5 minutes. Adjust the seasoning.
Toppings
- Serve the chicken mixture in bowls. Garnish with the lettuce, cheese, tomato, avocado and cilantro.