Easy Chicken & Rice With Vegetables
Heat a large non-stick frying pan over medium-high. Add oil, then chicken. Cook, stirring occasionally, until chicken is golden, about 3 to 4 minutes.
Stir in diced tomatoes, frozen vegetables, broth, rice, garlic, barbecue sauce and thyme. Bring to a boil, then reduce heat to low. Simmer, covered, until liquid is absorbed and rice is fully cooked, about 25 to 30 minutes.
Make it in an Instant Pot in 45 minutes: Select sauté setting. When pot is hot, add oil, then whole chicken thighs. Cook until golden, about 2 minutes per side. Transfer to a plate. Add remaining ingredients to pot, scraping browned bits up from bottom of pot. Return chicken to pot. Secure lid and cook on high pressure for 8 minutes. Allow pressure to release naturally, about 15 minutes. Remove chicken and cut into 1-in pieces. Serve chicken with rice.
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Last updated: February 7th, 2021
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