This is a pressured cook’s dream meal, with a total pressure-cooking time of six minutes. The amount of preparation is up to you: I cheated and bought a pre-marinated, butterflied (split) free range chicken, but you can start from scratch. Simply brush your chook with a good quality olive oil, and sprinkle with chilli and any other spices that take your fancy and let sit in the fridge for as much time as you’ve got up your sleeve.
Six minute spicy chicken and rice
1 chilli-marinated butterflied (split) chicken (free range)
1 onion, chopped
2 cloves garlic
1 cup long grain rice (I prefer basmati)
1 red capsicum, finely sliced
1 1/4 cups chicken stock
1/2 cup white wine
pinch real saffron threads (0r half teaspoon turmeric)
1 cup frozen peas
oil, for frying
- fry the onion and garlic in some oil in the pressure cooker, add the chicken and quickly brown all over.
- remove chicken from pressure cooker.
- add the rice, wine, stock, capsicum and saffron to the pressure cooker and give a quick stir.
- place the chicken on top of the rice and put the peas on top.
- cook on high pressure for six minutes.
- use the natural release method and serve.