Chicken thighs hold up well to marinating for longer periods of time than a chicken breast.  I like to put the chicken in a sealed container to marinate in the fridge for 24 - 48 hours (again, 48 hours is my preferred time). 


Chicken thighs also are deliciously tender cooked in the pressure cooker.  And as an added bonus - any leftovers will remain moist and fabulous when reheated for another meal (or served cold on a sandwich or salad)!!  I’m so excited that this is another addition to the “Pressure Cooking For One” series.


From a time management and preparation stand point - this is a really stress-free meal!!  I like to serve it with a little brown rice so that I don’t go overly crazy on the crispy chicken skin or potatoes!  And it can be easily garnished with whatever produce you have - sliced tomatoes would be delicious - or even just some salsa!  Super comforting and super budget-friendly!!


Ingredients:


  1. -1/2 cup buttermilk

  2. -1 packet Sazon with Tomato & Cilantro

  3. -Pinch kosher salt

  4. -3 small bone-in, skin-on chicken thighs

  5. -1 cup water

  6. -4 baby red potatoes, scrubbed clean

  7. -Seasoned salt, to taste

  8. -Drizzle canola (or vegetable) oil

  9. -Garnishes of choice - cooked brown rice, avocado slices, red onion, cilantro


Directions:


Place the buttermilk and Sazon seasoning packet in a sealable container.  Mix the marinade, adding a pinch (or two) of kosher salt.  Add the chicken thighs and coat evenly.  Place covered in the refrigerator for 24 to 48 hours.


On cooking day/night - add 1 cup of water to the pot of your pressure cooker and set the steaming rack or trivet in the pot (the water should not be touching the rack).  Remove the chicken from the marinade, allowing the excess to drip off.  Lay the chicken on the steaming rack.  For the potatoes - place them in a large square of aluminum foil and wrap the foil around the potatoes, forming a little purse-like package.  Place the foil-wrapped potatoes on top of the chicken thighs.  Lock the lid of the pressure cooker in place and cook over High Pressure for 12 minutes.  Allow the pressure to release naturally.


When the cooking time is up, and the pressure is naturally releasing, preheat the broiler in your oven.  Cover a broiler-safe baking sheet with aluminum foil (for easy cleanup).  When the pressure has released and you are able to open the lid of the pressure cooker, carefully remove the foil package of potatoes - open them up, gently slice them in half and place on the prepared broiler baking sheet.  Next, remove the chicken from the cooker and place on the baking sheet alongside the potatoes.  Drizzle the chicken and potatoes lightly with oil and sprinkle with seasoned salt.  Place the baking sheet under the broiler for 5 to 10 minutes (or until desired result is reached), turning the chicken and potatoes half-way through for even crispiness. 


Place brown rice on a plate and set a chicken thigh on top of the rice - allow the chicken to rest for a couple of minutes.  What will happen is the chicken will naturally release some juices on to the rice, giving it some pretty incredible flavor!!  Add a couple of halved potatoes to the plate and garnish as desired! 


Yummy, yummy ... ENJOY!!