Tuscan Chicken

By: The Culinary Cartel

Tuscan Chicken
cuisine icon Course
Main course
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Sauté, Pressure cook
cuisine icon Keywords
Chicken, Curated, Quick

prep icon Prep Time
10 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
4 Servings
Ingredients
  • 1 cup quinoa
  • ⅓ cup white rice
  • 1 cup water
  • 4 bone-in, skin-on chicken thighs
  • 1 onion
  • 2 1/2 cups sundried tomatoes
  • 3 garlic cloves, peeled and diced
  • 1/2 cup heavy cream
  • 1 2/3 cup chicken stock
  • 11 oz spinach
  • ¼ cup fresh basil leaves
  • 1 tsp italian herbs
Instructions
  • Select Sauté and add a drizzle of oil, then place the chicken in the inner pot with the skin side down. Cook the chicken until it turns golden brown, then flip it and cook the other side. Once done, remove the chicken from the pot and set it aside.
  • In the same pot, add the finely diced onion and Sauté until it becomes golden, then add in the sundried tomato, and grated garlic.
  • Meanwhile, combine the stock and heavy cream into a jug, then add to the inner pot. Stir everything together to combine.
  • Return the browned chicken to the pot, placing it crispy skin side up, and add the trivet, nestling the legs between the thighs.
  • Place a bowl on your trivet, suitably sized to fit your inner pot and big enough to allow room for the rice to cook and expand inside.
  • Add the quinoa, rice and 250 ml water to the bowl with a generous pinch of salt, then secure the pressure cooking lid.
  • Pressure Cook on High for 2 minutes, followed by a 10 minute natural pressure release.
  • Once the cook time is up, remove the lid. Fluff the quinoa rice and remove the bowl. Set aside.
  • Remove the chicken pieces, then stir through the spinach, chopped basil and mixed herbs. Stir until the spinach wilts from the residual heat then season the sauce to taste. Portion into bowls with your quinoa rice and serve.
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