Description
Chicken and rice with a creamy tomatillo, sweet pepper and green chile sauce and then topped with cheddar cheese.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 bay leaf
- 1 1/2 pounds chicken tenderloins or chicken breasts (frozen or fresh)
- 1 tsp garlic powder
- 1/4 tsp dried thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups water
- 1 cup uncooked converted or long grain white rice
- 1 Tbsp olive oil
- 2 tomatillos, diced
- 3 mini sweet peppers (red, yellow, orange), diced (or one diced bell pepper)
- 5 garlic cloves, minced
- 1 (4 oz) can diced green chiles
- 2 Tbsp flour
- 1/2 cup sour cream
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 ounces (about a half cup) shredded sharp cheddar cheese
Instructions
- Add chicken broth, bay leaf and chicken into Instant Pot. Sprinkle the chicken with garlic powder, thyme, ½ tsp of salt and pepper.
- Place a long legged trivet* into the pot. Place an oven safe dish* on top of the trivet. Add the water and rice into the dish.
- Cover the Instant Pot. Secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes (for tenderloins) or 12 minutes (for breasts).
- Meanwhile, heat a pan over medium high heat on the stove. Add in the oil. Add in the tomatillos and peppers and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Then stir in the green chiles. Sprinkle in the flour a little at a time and whisk or stir it in. Stir in the sour cream, chili powder, cumin, 1 tsp salt and ½ tsp pepper. Turn off the heat.
- When time is up on Instant Pot let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Set aside the rice pan and trivet.
- Use a spoon to break up the chicken or shred it. Stir the sour cream mixture from the pan into the Instant Pot. Turn Instant Pot to saute setting to thicken the mixture a bit and let the flour taste cook out. Turn off Instant Pot.
- Heat oven to 350 degrees F. Spread the rice into a 9×9 inch baking dish (I used a glass pan). Then pour the creamy chicken mixture over the top. Sprinkle the cheese evenly over the top. Bake for 20 minutes.
- Let sit for 5 minutes and then serve.
- Category: Chicken
- Method: Instant Pot and Oven