This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno.
This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure.
You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds).
The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas.
Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.
For the chipotle chicken:
- 2 cloves garlic
- 1/2 medium yellow onion
- 2 chipotles in adobo sauce (from a can)
- 1/3 cup water
- 1/3 cup fresh lime juice (from 2 medium limes)
- 1 tablespoon honey
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 to 2 pounds boneless skinless chicken thighs
For the rice:
- 1 cup long-grain white rice
- 1 cup water
- 1/2 cup cilantro, chopped
- 2 medium green onions, sliced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 2 ounces crumbled cotija cheese
- 12 thin slices jalapeño pepper
- 1/2 lime, cut into 4 wedges
1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.
2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.
3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.
4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl.
Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed.
5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position.
If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.
It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.
6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”
7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.
Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.
8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.
9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.