SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA’S SPICY SWEET and SOUR CHICKEN THIGHS

The addition of red pepper flakes 
takes this recipe over the top...

Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.

Posted: by Sandra

INGREDIENTS

2 tablespoon olive oil

4 chicken thighs, bone-in, skin-on

¼ cup low-sodium soy sauce

2 tablespoons dark brown sugar

1 tablespoon red wine vinegar

1 (8 oz. can) pineapple tidbits, with juice

½ red bell pepper, julienned

½ red onion, julienned

1-1/2 cup low-sodium chicken broth

1 teaspoon freshly chopped ginger

½ teaspoon red pepper flakes

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons water

2 teaspoons corn starch

--Prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes.  Using a spoon, remove all but 1 tablespoon of drippings.  Add all the remaining ingredients, except water and cornstarch.  Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear.  Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce.  Serve with steamed rice. - Enjoy!

SANDRA'S GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW

A superb barbecue option
that you'll be making quite often,
as it is a great "All-American" meal after all...

Servings: (6 = 2 pieces each)
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.

Posted by Sandra

INGREDIENTS

1-1/2 cups of your favorite barbecue sauce (I prefer Bull's Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)

METHOD

Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.

Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.

Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done).  Toss marinade.  Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!


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Tip:  I like to serve this meal with my other recipes of  Cajun Grilled Corn and Sandra's Coleslaw as shown in the photograph above.