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Pressure Cooker Chicken In Orange Sauce
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The pressure cooker makes short work of this tasty recipe. The chicken thighs turn out very tender and the orange sauce has light warm spice flavors from the cinnamon and ginger. Hint: make some rice to serve with it!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
3 pounds bone-in chicken thighs, skin removed if desired
paprika, to taste
2 tablespoons butter
2 teaspoons salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup white raisins, optional
1/2 cup slivered almonds
1 1/2 cup orange juice
3 teaspoons cornstarch
1/4 cup water
directions
Sprinkle the chicken with paprika.
Heat the pressure cooker using saute or browning mode. Add the butter. When hot, add the chicken. Cook, turning the chicken as needed until browned on all sides.
Sprinkle the chicken with the salt, cinnamon, and ginger. Add the raisins (if using), almonds, and orange juice to the cooker.
Close the cover and lock in place. Bring to high pressure and cook for 10 minutes. Use the quick release method when the time is up.
Combine the cornstarch and water and mix until smooth. Remove the chicken from the cooker and set aside. Return the cooker to saute mode and add the cornstarch mixture to the sauce. Cook and stir until the sauce thickens.
Serve the chicken with the sauce.
nutrition data
414 calories, 28 grams fat, 15 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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reviews & comments
I don't have a pressure cooker. Could I make this in a crock pot and how long would the cooking time be? Sounds like a wonderful recipe to even have for left overs.
Chicken thighs will take 2-4 hours on low, depending on your crock pot. Use a meat thermometer to make sure they are fully cooked to determine the actual cook time.
February 9, 2017
I skip the raisins but leave everything else. It's a really good recipe that always gets rave reviews. I do brown the meat really well and reduce the cooking time by 2 minutes since I'm doing more cooking while they brown. I also leave the skin on the chicken. Yum!
March 29, 2016
My ever-picky toddler can't get enough of it. I've even managed to double the sauce and sneak in other vegetables that he otherwise wouldn't touch (cauliflower, zucchini, peas, carrots, quinoa...). The recipe also marries very well with black/wild rice.
January 15, 2011
Wow, this was excellent. The ingredients meld so well in the pressure cooker and the flavors are a perfect blend of savory and sweet...not too sweet but just a hint. If you like sauce, consider doubling it but other than that this dish is just yummy.