One-Pot Coconut-Chicken Curry from The Cookie Editors
Here's a recipe, and a few more thoughts on this book, which is honestly just as good for busy singles as harried mommies.
I see many, many books every year that promise quicker, easier cooking. (Quick! Fast! 30-minute meals!) My tolerance of these books reached a limit long ago; they often feel dumbed-down and slightly disingenuous in their promises of ever-quicker meals.
This book, though, doesn't fall into that camp. It's a lavishly-illustrated, colorful, yet compact book separated into seven sections, which should give you an idea of its approach:
The Family Kitchen.
If I Could Just Make It To Wednesday.
I Want Something Simple, Fast And Hard to Screw Up.
I Want To Have a Family Dinner Where We All Eat the Same Meal.
Do Sandwiches Count?
I Want To Use What I Already Have.
Let's All Have a Playdate.
See how great those are? I ask those questions all the time, and I don't even have kids! The answers to those questions range from ultra-simple instructions and recipes for attractively-photographed flank steak and braised pork, to simple marinara, Swedish meatballs, and creamy chicken with shallots (pictured with a plastic kid's fork on the plate!).
The charm in this book is not necessarily original recipes. There are lots and lots of basics in here that you can find elsewhere. The advantage is having them all collected in one place for easy, inspiring access on a busy day. And for all their simplicity, these recipes do not talk down to the cook. They are bright, encouraging, and delicious to look at.
One of my favorite clusters of recipes comes in the "Hard to Screw Up" part of the book. There's whole-wheat spaghetti with fried onions and bread crumbs (hello! delicious!) followed by a great little section of "muffin-tin meals" — potato chip frittatas, and gorditas, for instance. Then we move into ice cube-tray sushi. (How fun!)
The book is chock-full of fun, simple, and delicious ideas like these that will appeal to moms, dads, kids, singles, and couples. This is a great little book for impromptu weeknight inspiration. I highly recommend it.
• Find the book: Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week, by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang. Published by Chronicle Books (September 2010). $16.47 at Amazon.
Madras curry powder is a nice starter curry for kids—it's mild but still has a good range of flavors.
1 pound chicken tenders (preferably kosher)
3 tablespoons vegetable oil
1 small onion, peeled and chopped
1 garlic clove, peeled
1 tablespoon grated fresh ginger
2 tablespoons madras curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup chicken broth
1 cup coconut milk
1 large Granny Smith apple, cut into small chunks
assorted toppings: roasted cashews or peanuts, fresh mango chunks, toasted coconut, chopped scallions, raisins
active time: 25 minutes
total time: 30 minutes
1. Season the chicken with the salt; set aside. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.
2. Sauté the onion, garlic, and ginger for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.
3. Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the chicken and apple and cook for an additional 10 minutes or until cooked through. Serve with rice and whatever toppings you like.
(Images and recipe courtesy of Chronicle Books)
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One-Pot Meals Just Right For Dinner Tonight
One pan, pot, skillet, or slow cooker is all you need to prepare these no-fuss family dinners, including pasta, pot roast, beef stew, chicken and dumplings, chili, and so much more.
One-Pan Pasta
At a tiny restaurant in the Puglia region of Italy, we saw a chef place dried pasta in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of extra-virgin olive oil, and then cook everything together. It has been one of our "back pocket" recipes ever since: Once the water has boiled away, you are left with perfectly al dente pasta in a creamy sauce that coats every strand.
Yes, you can make this takeout classic at home! It's as easy as stir-frying noodles, vegetables, and chicken. Serve immediately so the noodles stay nice and crispy.
Arroz con Pollo
The traditional Spanish chicken and rice casserole gets its distinctive flavor from white wine, saffron, and pimiento-stuffed green olives. Nestle seared chicken thighs into the seasoned rice and cook everything together on the stovetop.
Korean Beef Chuck Roast
Give traditional pot roast a Korean twist by slow cooking beef chuck with gochujang (Korean pepper paste), mirin (sweet rice wine), sake, and plenty of garlic and ginger. Carrots and shiitake mushrooms complete the dish. Serve with rice or transform into quick Korean Beef Tacos.
Savory Pudding with Sausage and Tomatoes
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by the English dish toad-in-a-hole.
Pork and Plums
Thin pork tenderloin is sauteed with ripe plums, red onions, and a splash of vinegar for a warming meal with only one pan to clean!
Salmon, Red Cabbage, and New Potatoes
Salmon coated in grainy mustard is nestled between red cabbage and new potatoes for a healthy and easy week-night meal.
Spicy Peanut Chicken
Boneless chicken thighs and broccolini, both coated in a chili-spiked peanut sauce, emerge deliciously caramelized after just 10 minutes under the broiler.
You can make this beef stew in the oven or slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.
Three-Cheese Skillet Lasagna
Canned plum tomatoes and fresh garlic make an easy, flavorful marinara sauce. Baking the lasagna in the same skillet used to simmer the tomato sauce makes this pasta dish extra quick to whip up.
Chicken and Dumplings
Steam dill-flecked dumplings over a stew of chicken thighs, carrots, and peas. No need to spend all day in the kitchen -- this down-home favorite is ready in an hour.
Irish Beef and Stout Stew
Cubes of beef chuck become melt-in-your-mouth tender when braised with Irish stout beer and tomato paste. This dish freezes well: Simply pack the cooled stew into plastic containers and store for up to three months.
Chipotle Chicken and Rice
Smoky chipotle chiles in adobo sauce heat up this stove-top chicken casserole, which also serves as a delicious quesadilla filling: simply cut the chicken thighs into bite-size pieces before cooking, and eliminate the rice if you wish.
Black Beans and Sausage
Canned black beans and kielbasa (or any other smoked sausage you choose) make a hearty meal. Top each portion of stew with chopped parsley and a dollop of plain yogurt. This quick weeknight meal is ready in 40 minutes.
Wine-Braised Chicken
Better known as coq au vin, this rustic French chicken stew gets its richness from bacon and red wine. Serve with crusty bread or buttered noodles.
Butternut Squash Baked Risotto
Butternut squash and kale cook along with short-grain Arborio rice, making this risotto extra hearty and sweet. After sauteing for a few minutes on the stove, this dish goes into the oven -- unlike most risottos, there's no need to stand and stir!
Chicken, Fennel, and Artichoke Fricassee
Fennel bulb and canned artichoke hearts give this quick braised chicken dish a sophisticated flair. Serve with crusty bread for soaking up the delicious sauce.
Beer-Braised Sausages with Warm Potato Salad
Pale ale makes a flavorful braising liquid for sweet Italian sausages and red potatoes. Make a quick sauce of olive oil, red-wine vinegar, and parsley to drizzle over the potatoes.
Moroccan Chicken and Rice with Chickpeas
Cumin and cinnamon evoke the flavors of North Africa in this chicken, rice, and vegetable casserole. Sear the chicken pieces for golden brown skin make the skin golden brown and irresistible, then arrange on top of the rice to steam.
Chicken with Cornmeal Dumplings
This tomato-based chicken stew gets a boost from thyme, red-wine vinegar, and two bottles of beer. Drop spoonfuls of cornmeal-buttermilk dumpling dough to steam on top of the stew.
Shrimp Jambalaya
Try this spicy shrimp and rice dish -- a New Orleans favorite -- for a simple dinner for family or friends. If you prefer a milder smoked sausage, use chorizo or kielbasa in place of the traditional Cajun andouille.
Spicy Coconut-Chicken Casserole
Thai red curry paste and light coconut milk lend an exotic twist to chicken casserole. In addition to red bell peppers and green beans, you could also add eggplant, zucchini, or carrots.
Braised Pork and Cabbage
Coleslaw mix -- a combination of shredded cabbage and carrots, available in the produce section of most supermarkets -- is a great time-saver in this hearty pork chop recipe. Caraway seeds and cider vinegar give it a nice punch.
Spicy Mussels and Chorizo
Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red-pepper flakes, and wine; chorizo, a Spanish sausage, adds extra heat.
Chicken and Brown Rice
Roasted red peppers and frozen peas add color and sweetness to this chicken and rice casserole. You can speed up the cooking time by first soaking the brown rice in water all day.
Shrimp Boil with Corn and Potatoes
Make your own spice packet for this New Orleans-style shrimp boil by tying up allspice berries, bay leaves, and coriander, mustard, and dill seeds in a square of cheesecloth. Serve this dinner-party dish with lots of melted butter spiked with hot sauce.
Chicken with Tomatoes and Mushrooms
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato-mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Turkey and Bean Chili
Bacon, jalapenos, and lots of garlic amp up the flavor in this pot of chili. Cumin, cocoa powder, and molasses add depth. Feel free to substitute lean ground beef for the turkey.
Easy Paella
This easy version of the Spanish favorite combines chicken, sausage, and shrimp with long-grain rice, peas, and canned tomatoes. Saffron, which usually gives paella its brilliant yellow-orange hue, is replaced here by budget-friendly turmeric. This party-friendly dish can be made ahead and reheated.
Beef Stroganoff
Use a slow cooker or Dutch oven to simmer sliced beef chuck with onion and mushrooms. Just before you're ready to serve the stroganoff, thicken the sauce with cornstarch and stir in sour cream and Dijon mustard.
Lentil Curry
Sweet potatoes, cauliflower, and canned diced tomatoes make this vegetarian stew hearty and colorful. Saute the curry powder to release its fragrance before adding the other ingredients.
Half-Hour Chicken Gumbo
Rotisserie chicken, precooked andouille sausage, and frozen okra are the secret shortcuts that get this stew on the table in 30 minutes. Bake a batch of cornbread while the gumbo simmers.
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Lalus Ku(e)chenschlacht
. ein gelangweiltes Au Pair versucht zu kochen
Sonntag, 15. März 2015
One Pot-Hähnchenschenkel
Für 4 Personen braucht ihr:
300g kleine Tomaten
5 EL grünes Pesto
400g Cannellini Bohnen (dicke weiße Bohnen aus der Dose)
80g Orzo (Nudeln die wie Reis aussehen)
4 kleine Hähnchenschenkel
Schneidet die Zwiebel in grobe Stücke und entkernt und schneidet die Paprika in Streifen. Füllt die Zwiebel, Paprika und die Tomaten in eine Auflaufform oder einen anderen ofenfesten Pott.
Besprenkelt das Ganze mit Olivenöl und schiebt es bei 200°C (Umluft) in den vorgeheizten Ofen für 10 Minuten.
Vermengt das Pesto mit der Brühe, spült die Bohnen in einem Sieb ab und gebt das alles zusammen mit dem Orzo zum Gemüse.
Legt dann die Hähnchenschenkel obendrauf und schiebt den Pott für weitere 30 Minuten in den Ofen.
Wenn die Nudeln noch zu hart sind oder das Fleisch noch rosa ist, lasst es noch etwas länger im Ofen.
This One-Pot Teriyaki Chicken And Rice Is What You Need To Be Making Right Now
By Jody Duits (BuzzFeed Motion Pictures Staff) Nick Guillory (BuzzFeed Staff) Tasty (BuzzFeed Staff)
One-Pot Teriyaki Chicken And Rice
Here's a video that shows you how it's made:
View this video on YouTube
INGREDIENTS
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
2-3 tablespoon sriracha
1 tablespoon cornstarch
1/2 red bell pepper
Scallions for garnish (optional)
PREPARATION
1. Heat olive oil in a large nonstick pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add broccoli, carrots, and peppers. Stir to combine.
8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
10. Garnish with scallions (optional) and serve immediately. Enjoy!
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Make this Easy Pressure Cooker Teriyaki Chicken and Rice Recipe. You’ll love the sweet & savory teriyaki sauce soaked by the moist & tender chicken thighs over perfectly cooked Japanese rice. Your family will enjoy this delicious Japanese chicken teriyaki rice bowl! 😀
Many readers really enjoyed the convenience of our one pot pressure cooker meals such as our One Pot Chinese Pressure Cooker Chicken and Rice Recipe and have requested for more.
YES, we heard you! So, we’ve been busy testing various recipes in our kitchen using the Pot-in-Pot (PIP) method in our pressure cooker.
So, what is the Pot-in-Pot method?
The Pot-in-Pot method is where instead of cooking all the ingredients directly in the pot, you place the ingredients in an oven-safe container on a rack inside the pressure cooker, separating it from the liquid and/or ingredients that are directly in the pot.
This convenient trick we’ve learnt from our grandparents is perfect for cooking rice and main dish at the same time in the pressure cooker!
Japanese food has a very special place in our hearts. We’ve been eager to develop more Japanese comfort dishes with our pressure cooker. Stay tune, as this chicken teriyaki rice bowl is just one of many more recipes we’re excited to share with you!
We tested this Teriyaki Chicken and Rice Recipe using 3 different soy sauces (Kikkoman Tamari soy sauce, Lee Kim Kee Chinese light soy sauce, regular Kikkoman soy sauce), while we tested the best cooking time to make tender & moist bone-in chicken thighs with skin. We finally found success on our 5th try!! 😀
Ingredients for Pressure Cooker Teriyaki Chicken and Rice
- Chicken thighs (bone-in with skin)
- Teriyaki Sauce:
- Japanese soy sauce
- Mirin (Japanese rice cooking wine)
- Japanese cooking sake
- Sesame oil
- Sugar
- Rice: Water, Medium grain calrose rice
- Garlic cloves
- Ginger
- Cornstarch + water
Japanese style teriyaki sauce is a thickened sweet soy glaze called Tare Sauce (often used in grilling). It’s actually very easy to make at home with a few simple ingredients. Generally, a basic teriyaki sauce is made of Japanese soy sauce, sugar, mirin (Japanese sweet cooking rice wine), and Japanese cooking sake.
*Ginger and garlic add aromatic flavors to the Teriyaki Sauce.
Tools for Pressure Cooker Teriyaki Chicken and Rice
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Tips for Pressure Cooker Teriyaki Chicken and Rice
1. Japanese Rice: Medium grain Calrose rice is adequate for this Japanese chicken teriyaki rice bowl. Save the premium grade short grain Japanese rice for nigiri sushi (unless that’s your favorite go-to rice)! 🙂
2. Rinsing the Rice: After you rinse the rice, please use a scale to ensure the rice-to-water ratio is accurate.
3. Placing the Chicken Thighs:
- Skin Side Up: Ensure to place the chicken thighs into the pressure cooker with the skin side up.
- Do Not Stack or Pile in Layers: Ensure to place the chicken thighs in one layer (as shown in below photo), or the chicken may come out undercooked.
4. Finish in the Oven: We compared the differences between teriyaki chicken thighs with browning vs. no-browning. We personally enjoy the chicken with browning more because it makes a big difference in flavors! The extra cooking step was definitely worth it.
- Teriyaki Chicken Thighs without Browning:
- Texture: super moist, tender, & juicy
- Flavors: flavorful
- Teriyaki Chicken Thighs with Browning:
- Texture: moist, tender, & juicy (skin is a bit more dried up compare to the ones without browning)
- Flavors: brings out so much more flavors and fragrance
5. Bowls to use for the Rice: Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the Instant Pot (less than 7.5” in diameter for 6 quart Instant Pot) will work. We used a Corelle bowl in this video.
These stainless steel stackable steamer pans are popular among Instant Pot users for the Pot-in-Pot (PIP) cooking method.
- VERSATILE - 2 tier stackable pans allowing for variety of foods to be cooked.
- HEALTHY & CONVENIENT - Skip the microwave ovens and reheat leftover food or curry in your.
Watch How To Make This Pressure Cooker Teriyaki Chicken and Rice:
Can’t see the cooking video? Watch it here.
Now it’s YOUR turn to take out your pressure cooker and make some Pressure Cooker Teriyaki Chicken and Rice!
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Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Rice, Sauce, Easy
- 6 chicken thighs (bone-in with skin)
- 4 garlic cloves, crushed
- 1 very thin slice ginger
- 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
- 4 tablespoons (60 ml) Japanese soy sauce
- 4 tablespoons (60 ml) mirin (Japanese Sweet Cooking Rice Wine)
- 4 tablespoons (60 ml) Japanese cooking sake
- ¼ teaspoon (1.25 ml) sesame oil
- 2 tablespoons (28 g) white sugar
- 1 cup water (250ml)
- 1 cup (230 g) medium grain Calrose rice
- Marinate the Chicken Thighs with Teriyaki Sauce: Mix 4 tablespoons (60 ml) of Japanese soy sauce, 4 tablespoons (60 ml) of mirin, 4 tablespoons (60 ml) of sake, ¼ teaspoon (1.25 ml) of sesame oil, and 2 tablespoons (28 g) of sugar together to create the teriyaki sauce mixture. Taste the mixture to make sure it is balanced. Marinade the chicken thighs with the teriyaki sauce for 20 minutes.
- Vaporize Alcohol Content in Marinade: Pour the marinade (without the chicken thighs) into the pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Add 4 crushed garlic cloves and 1 very thin slice of ginger into the pressure cooker. Let the teriyaki sauce mixture come to a boil and let it boil for 30 seconds to allow the alcohol in sake to evaporate.
- Pressure Cook the Teriyaki Chicken and Rice: Add the chicken thighs into the pressure cooker with the skin side up. Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Calrose rice (230 g) onto the rack. Pour 1 cup of water (250 ml) into the bowl of rice. Make sure all the rice are soaked with water. Immediately close the lid and cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.
- (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°F.
- Thicken the Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water and mix it into the teriyaki sauce one third at a time until desired thickness.
- (Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in the Oven: Brush the teriyaki sauce all over the chicken thighs on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.
- Serve: Serve immediately with rice and other side dishes.
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Last update on 2017-11-30 based on Amazon US | Images from Amazon Product API
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136 Responses
I just unboxed my Instant Pot today to use for lunches at work. I think I will have to try this recipe first since is sounds so awesome! I have a couple questions for you.
1. Does the steamer rack sit directly on top of the chicken? I can’t imagine the chicken needs much breathing space.
2. I don’t have an oven, so what if I brown the chicken first on saute mode for extra flavor?
3. Do you think there would be room on the rice to add a layer of green beans or carrots?
I think I’m going to be a frequent visitor here. Thank you very much for the great recipes!
Congrats on your new Instant Pot and thank you for your questions 🙂
1) The steamer rack will sit directly on top of the chicken.
2) Browning the chicken first on saute mode will give extra flavor, but the skin will be soggy. I would recommend browning the chicken on saute mode (with a clean pot) after pressure cooking if you want more crispy skin.
3) There will be room to layer some carrots or green beans on top.
Do let us know if you come across any questions on pressure cooking!
Take care & have fun cooking!
Why should the chicken be cooked skin side up? I would have assumed skin side down so the skin renders more.
thank you for your question 🙂
The chicken skin will become more soggy if skin side down.
Take care & have fun cooking
Can you please give us a recipe for orange chicken? Please lol. I tried different blog and it was a disaster. That’s never the case with yours. Love every single one I have tried
Thank you for your suggestions and kind words Fany 🙂
I have added orange chicken to our long to-make list.
Take care & have fun cooking
Can I Do this with frozen chicken drumsticks (not planning on doing the rice)?? Just realized I only have frozen chicken drumsticks for dinner
Frozen chicken drumsticks will work as long as they are partially submerged into the liquid and is separated.
The cooking time will be 9 minutes + Natural release 🙂
Take care & have fun cooking
If I make rice in the rice cooker instead, does everything else still the same as far as the recipe?
thank you for your question 🙂
Yes, everything will stay the same.
Take care & have fun cooking
Thank you so much for this recipe! It is so easy and yummy. I have made it now multiple times and my entire family loves it. I have to admit I use store bought teriyaki sauce to save on time.
So happy to hear from you Alison 🙂
Thank you so much for your kind words!
take care & have a great week
I made this recipe with eight thighs in an eight-quart Instant Pot. Everything including the rice came out perfectly. I didn’t have sake so I just substituted more mirin. Also used brown sugar instead of white and added extra ginger. The chicken didn’t brown in the oven as much as I would have liked to see. However it was all still tender and delicious. My son is excited to have leftovers for school tomorrow. Thank you!
Thank you so much for your kind words Suz 🙂
take care & have fun cooking
Can I use drumsticks instead? And without rice? Would the time change? Thabks and we LOVE all your recipes. 😘😘
thank you for your kind words and question 🙂
Apologize for the delay in response as we were on the road.
Drumsticks will take 8 minutes + Natural release.
Take care & have a great weekend
Would you be able to find a bow similar on amazon. If you could post a link to where you got it that would be great. We’re the deminsions 7 inches wide? And 3 inches deep? Thanks for your help.
thank you for your question 🙂
Our stainless steel bowl is (7.5″ x 3″ stand)
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
They are also called Tiffin in Indian markets.
Take care & have an awesome weekend 🙂
Hello: Hoping to get an answer on this…I want to make the Maple Dijon Mustard Pork Chops that you made for Pressure Cooking Today. I would like to do PIP rice along with it but am unsure of how long to cook it with the rice. The recipe without rice says to cook for 1 minute at high pressure. I was going to do 2 min as our pork is a bit tougher (it had a yard to run around in). Could you please help me with the timing using PIP rice? Love your recipes and never hesitate to recommend them!
So happy to hear from you again! Thank you so much for your kind words 🙂
Since rice (I assume jasmine rice) will require 3 minutes + 10 minutes Natural Release, I would recommend cooking the pork chops and rice separately.
Pork chops go tough and dry quickly when they are overcooked.
Take care & have a great weekend!
Thank you for the quick response. Looking forward to the pork chops.
This is exactly the same taste that I was looking for. The recipe had a great taste and delicious and yummy.last Sunday.
Thank you Ayesha 🙂
Take care & have fun cooking
Just finished eating! so tasty- even though I subb-ed in Shaoxing wine for sake.
BUT my chicken did not brown well in the oven like yours did- even at 450 degrees measured and for 8 minutes long. (And then the sauce slipped off onto the baking tray and burned on :/ )
thank you for using our recipe & sharing your cooking experience with us 🙂
Seems like the sauce was not thickened enough to cling onto the chicken skin. The soy sauce & sweetness in the sauce will help the chicken brown better in the oven.
Take care & have fun cooking
Hi Amy and Jacky! For all of your recipes, can we double up all the ingredients if we have the larger 8-quart Instant Pot? Thanks!
So happy to hear from you again Evonne! 🙂
Most of the recipes can be double in the 8 quart Instant Pot.
For foamy food such as congee & oatmeal, I would say 1.5x the recipe.
Take care & have fun cooking
I am looking forward to making this and think it will be as good as your other recipes that I have tried! I do have a procedural question. When you serve the whole chicken thigh over the rice and provide chopsticks, how does one eat the chicken? I’ve heard you should not stab food with your chopsticks. Is the chicken fall-apart tender?
thank you for your kind words and question 🙂
Yes, poking the food is not the ideal way.
You can use the chopsticks like a pair of scissors to cut the meat or you can hold the whole chicken thigh with the chopsticks and chow it down 🙂
Take care & have fun cooking
I LOVE this recipe. I’ve always done it with fresh, bone-in, thighs with skin. I wonder how would the time/recipe be adjusted for frozen bone-in, chicken thighs?
thank you for your kind words and question 🙂
I would recommend increasing the pressure cooking time by 2 minutes.
The chicken pieces must be partially submerged in the cooking liquid.
Take care & have fun cooking
Thank you for sharing your delicious recipes online with us. My husband has always been on the fence about buying an Instant Pot, but after seeing your recipes, he’s totally on board! I do have one quick question – when you do the Pot in Pot recipe such as this one, what size stainless bowl should we use for the rice so that the bowl fits inside an 8 qt. Instant Pot?
Thank you so much for your kind words Evonne 🙂
Our stainless steel bowl is (7.5″ x 3″ stand)
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
They are also called Tiffin in Indian markets.
Take care & have an awesome weekend 🙂
This was our first instant pot meal and it was delicious. Thanks for the recipe! We increased the sauce added a little more chicken such that the entire bottom of the pot was covered and didn’t have to increase the cooking time. One question, though: if next time we do the same thing but want to increase the rice (1.5x or 2x), do you think we need to increase the cooking time?
Thank you so much for your kind words Matt 🙂
Since we are using the Pot in Pot method, the cooking time will probably have to be increased by 3 – 5 minutes!
Take care & have fun cooking
Made this tonite for dinner and it was so delicious. The chicken was so tender and the sauce has great flavor. I only had short grain brown rice but it worked well also…. My daughter also has a instant pot and immediately wanted the recipe also as they thought it was delicious also…. Will definitely be a dinner I will put on my rotation of meals often….
So happy to hear your family enjoyed it.
Thank you so much for your kind words Jacky 🙂
take care & have fun cooking
How much total teriyaki sauce would it be if I am using a store bought and diluting? Does it need to be really thin liquid? I am trying to convert it with a whole 30 teriyaki sauce 🙂
thank you for your question 🙂
It will really hard to determine without tasting the store bought teriyaki sauce.
I would start with 1/2 cup teriyaki sauce + 1/2 cup of water and see how it is first.
The liquid will have to be somewhat runny.
Take care & have fun cooking
This was a big hit with my family, I put some carrots, bok choy and broccolini in the instant pot to steam after I scooped out the thickened sauce and added a bit of water while the chicken cooked in the oven. Great rice and the chicken was super tender and flavorful. Planned for leftovers, but every bit was gobbled up.
So happy to hear your family liked it Elizabeth 🙂
Thank you so much for your comment and kind words!
Take care & have fun cooking
Hi, I used Costco sushi rice for this recipe. 1 cup rice, 1 cup water but the rice texture was very strange: mushy, gelatinous. Wondering what I did wrong?
Thank you for your question 🙂
May I know what brand was the sushi rice? It could have been a different type of rice.
Take care & have fun cooking
Hi, If I want to double the recipe because I am feeding 8 teenagers, how much time do I add?
Also do you think adding some boneless, skinless chicken breasts will affect the time?
Thank you for your recipe’s I just got my IP & this is the second meal I am going to make.
Thank you for your kind words and question 🙂
For boneless & skinless chicken breasts, it will take 5 minutes + Natural release.
If they are not packed too tightly together, the cooking time will remain unchanged.
Take care & have fun cooking
In this, (and in other recipes), you state:
“Rinsing the Rice: We did not rinse the rice for this one pot meal recipe to be exact on the rice-to-water ratio. So, if you rinse the rice, use a scale to ensure the rice-to-water ratio is accurate.”
Not quite sure what this means. Please clarify.
For this recipe: you specify “250ml of water, and 230 grams of rice”. I’m assuming the 250ml/230g measurements are for unrinsed rice.
If I use a scale, measure 230 grams of rice, rinse it until water is clear, and fully drain the rice, then do I still put in the pot 250ml of water, and 230 grams of the DRAINED rice, (even though I have rinsed the rice before hand)? or, . In other words, in general, how do I adjust the “xxx ml of water and xxx grams of rice” requirements in your recipes if I rinse the rice first?
thank you for your question 🙂
If your kitchen scale has a Tare button, here is the best method I found.
1) Place Inner pot onto the scale and press Tare. The weight should reset to 0g.
2) Place 230 grams of rice into the inner pot. Then press Tare again.
3) Rinse rice until water is clear. Drain well. Place the pot back onto the scale. No matter how well you drain, it should have some weight on it as rice will absorb some of the water.
4) Pour cold water into the inner pot until it reaches 250g.
Take care & have fun cooking
The rice turned out too dry.
Disappointing. I am new to the Instant Pot.
Sorry to hear that.
The water to rice ratio may have been off or the type of rice you have absorb more water.
In any case, try adding 1/4 cup of extra water next time.
Take care & have fun cooking 🙂
Trying tonight but have jasmine rice. Is this a problem? If not , how much water and rice?
Thanks and can’t wait to try my 4th recipe of yours!!
thank you for your question and using our recipes 🙂
It will work for Jasmine rice as well.
250g of rice to 250ml water.
Take care & have fun cooking
What if I’d like to use just plain ol’ brown rice, will it change the cooking time? I just got and used my instant pot for the first time yesterday, and browsing yesterday for recipes your site definitely stood out as “we REALLY know what we’re talking about”, which really gives me confidence that the recipes will be a success. While it wasn’t one of your recipes, it was a success and I’m eager to try this one. Oh- and I am beyond impressed with your responsiveness too! Thanks in advance for an answer to my rice question!
thank you for your kind words and question 🙂
Brown rice will take 16 – 18 minutes with the Pot in Pot method so the chicken thighs will overcook a bit. Since it’s dark meat, it will still hold up quite well to the overcooking.
Take care & have fun cooking
Had two friends over to make this with me. Wow, did we eat well. I used a bought teriyaki sauce from a specialty shop. But the garlic and ginger boost made it even better. Thanks.
So glad to hear this 🙂
It’s always fun to have friends over!!
Thank you so much for your kind words!
take care & have fun cooking
Hi Amy and Jacky,
Just a follow up for you. The store bought (Kikkoman) teriyaki sauce I had on-hand was pretty thick, so I did dilute it with water. And I also used the skinless, boneless chicken thighs we had in the fridge. Being skinless they didn’t brown up as well in the oven after the IP, but they were good enough that my wife bought a huge bag of them and told me I was making them again this week! Yeah, they are great. Now if I could only find some Cooking Sake I could make my own Teriyaki sauce. Closest Asian market is 45-minutes away and online the shipping charges are nuts.
This is really a great recipe!
So happy to hear the result Dan!
Check out Amazon as they have free shipping after I think $35!
Thank you so much for sharing your cooking experience & kind words 🙂
Take care & have fun cooking
I made this for dinner yesterday and the teriyaki sauce taste soooooooo delicious! Can I check if I’m using boneless chicken thigh, what is the cooking time like? Thanks!! 😀
thank you for your kind words on the recipe 🙂
It will be roughly the same or a minute less.
Take care & have fun cooking
If I were to use frozen chicken drumsticks, how would it work? Can I use it?
thank you for your question.
Frozen chicken drumsticks will take 8 minutes + Natural release.
Make sure they are not stuck together as a giant ice cube and are partially submerged in the liquid.
Take care & have fun cooking
When you say ‘turn off heat’ do you mean turn off the automatic keep warm setting it switches to once cooking complete? Or do you leave it at keep warm setting while pressure releasing?
thank you for your question 🙂
Both will work as the keep warm function will not kick in until the Instant Pot has released all the pressure.
Take care & have fun cooking
First of all I’m so glad I found your website! I do have one question. What size steamer insert are you using? The 2 inch seems a little low? Is the 2.7 inch going to be too high to do PIP? And are you using the 5 diameter or the 7? Sorry for all the questions but I’m very excited!! I have the 6qt instant pot so I’m new to using the PIP method! Which is genius. Please post more Chinese dishes 😬 .. I’ve made a few dishes and it’s just sooo good and the flavors are spot on!
Thank you for your kind words and question 🙂
Our steamer racks are 2″ tall and they work for the PIP method. The 2.7″ tall racks will also work for the PIP method.
We usually use 5 diameter steamer racks 🙂
Take care & have fun cooking
Hi Amy and Jacky,
Can I use a store-bought Teriyaki sauce? I have some Kikkoman Teriyaki sauce in the fridge but don’t have any “cooking sake” or even regular sake to make the Teriyaki sauce from scratch.
I do have a 10-oz bottle of Aji-Mirin if that helps with making teriyaki sauce.
Happy Easter! Hope you have been doing well.
If the store-bought Teriyaki sauce is not too thick, you can use it straight in the pressure cooker to cook this dish. If it is quite thick, you may have to dilute it a bit with some water.
Take care & have fun cooking
What size of metal bowl works best for the rice?
thank you for your question 🙂
Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
They are also called Tiffin in Indian markets.
Take care & have fun cooking
Can we omit the sugar from the recipe?
thank you for your question 🙂
Yes, you can omit the sugar from the recipe.
Take care & have fun cooking
Just trying out the recipe as we speak. Smells delish! Does it matter whether you do the slow release or the quick release?
thank you for your kind words and question 🙂
This recipe works better with natural (slow) release.
take care & have fun cooking
HI Amy and Jacky,
I love your site! My parents are from Hong Kong and I grew up in the states. I love the flavors of your recipes! It’s fits my Cantonese-American taste buds perfectly!
I’m usually not a huge fan of Teriyaki chicken (because most sauce have this aftertaste? Can’t explain it) but I had some chicken thighs that needed cooking so I tried this recipe. I loved it. The flavor of the sauce was perfect (and no funny after tastes… it was “clean”? Do you have words for what I’m trying to say?). Thanks for all your work! Can’t wait to try all your other recipes!
thank you so much for your kind words 🙂
Most store-bought teriyaki sauce has that aftertaste you are describing, but I have no words for it!
Please let us know if you come across any questions!
Take care & have fun cooking
What changes would you make if you were to brown the skin side of the thighs on sauté before following with your recipe.
thank you for your question 🙂
No changes is needed!
Take care & have fun cooking
Hi Amy and Jacky,
Can you substitute this with chicken wings? And if so, how long will the cooking time be?
Thank you in advance!
thank you for your question. It’s great to hear from you again. Hope you have been doing well!
Chicken Wings take 5 minutes + natural release 🙂
The rice should also be done by then!
take care & have fun cooking
Hi! I love your site! Thank you for your beautiful site sharing your yummy recipes. How do you know what kind of bowl is safe to pressure cook the rice in?
thank you for your kind words and question 🙂
Any oven-safe bowl will be safe in the pressure cooker.
Stainless steel and Corelle bowl works the best!
Take care & have fun cooking
I am really enjoying using your recipes. I appreciate the time you take to test them to make it so much easier for us. I have a question about the Mirin and the Japanese cooking sake. I went to the links, and the descriptions say that they are both rice wines. What is the difference? Can I use just one instead of both?
thank you for your question.
Mirin is a little stronger than cooking sake and it is sweeter.
You can use cooking sake and a pinch of sugar in place of Mirin 🙂
Take care & have fun cooking
This was my first time using my Instant Pot and this recipe was terrific! My son said he never liked my chicken teriyaki before but from the Instant Pot it was BANGING! The rice also came out perfectly.
Thank you. I can’t wait to try your other recipes.
thank you so much for your kind words and review 🙂
Congrats on your first meal using the Instant Pot!
Take care & have fun cooking
Amy, if I wanted to use both thighs and breast, can these cook together or should I prepare one separately?
thank you for your question
You can cook them together, but the breast will come out slightly dry as breast takes less time in the pressure cooker.
Take care & have fun cooking!
I love the Pot-in-Pot cooking! The chicken turned out perfectly, and I used the broiler to crisp the skin. My 3-year-old son said it was the best chicken ever, and he’s a picky eater! It was so nice to not have to wash the rice cooker 🙂 More Pot-in-Pot recipes, please!
thank you so much for your review and kind words 🙂
Take care and have fun cooking.
I don’t have all the ingredients to make the teriyaki sauce but I have Kikkoman’s teriyaki at home. Will the taste be the same?
thank you for your question again.
The Kikkoman’s teriyaki sauce will work and it will probably taste good!
But as always, sauce usually taste better when made from scratch 🙂
Take Care & Have Fun Cooking!
This recipe is a home run! The final step in the oven crisps the skin up beautifully.
thank you for your kind words and the positive feedback! 🙂
Happy New Year & Have Fun Cooking
Hi! Love your website and your videos – really nicely done! Is it possible to make this recipe without the alcohol? My husband had an allergic reaction to red wine -I’m too afraid to cook with wine now even though the alcohol itself would get cooked off…Would apple cider vinegar work?
Thanks for your help!
thank you for your kind words and question.
Apple cider vinegar will not work as a substitution as it will throw the flavor profile off balance.
Some of the alcohol content will still remain after cooking so I think it will be important to replace mirin and sake for this recipe.
You can replace the mirin and sake with the same amount of water and add in a little more sugar.
Please taste and adjust accordingly 🙂
Happy New Year & Have Fun Cooking!
I wanted to tell you, “thank you so much” for this recipe! I lived in Japan for 9 years and I miss so much about it… especially the food! While I’ve perfected Japanese sticky rice in my rice cooker, I could never quite get the flavor right from any of the teriyaki recipes that I tried… until now!! Plus I LOVE that I can make it all in one pot now! You are a genius!! This is now a family favorite, and I am looking forward to trying out all of your recipes! Blessings!
thank you so much for your kind words and review on the recipe!
So happy to hear you enjoyed it 🙂
Happy New Year & Have Fun Cooking
Hi Amy & Jacky, Just made the Teriyaki Chicken and Rice recipe and it was incredible! I usually don’t like chicken thighs, but decided to follow as close as possible. Could not find thighs with skin, so made boneless thighs. Decided not to do the optional oven, and the recipe was awesome, chicken was so tender. Love this recipe, cant wait to make again. This is the best recipe I have made so far with my Instant pot. Do you have other Instant pot chicken thigh recipes you would recommend? Thank you!!
thank you so much for your kind words and review 🙂
It is an Intermediate level recipe so if you are up for a challenge, you can give it a go 🙂
The Portuguese chicken and rice is also a good one. You can skip the optional oven step as well!
You can find all our chicken recipes here. Most of them are made with drumsticks or chicken quarters, but can be substitute with chicken thighs easily 🙂
Have fun cooking & See you around!
I was going to ask this question about using boneless thighs. Glad to see you tried and it worked out great. Can you tell me if you changed your cooking time at all since they were boneless?
Chicken breast will be done in 5 minutes at High Pressure + 7 – 8 minutes Natural Release
take care & have fun cooking
Im so upset.. i have been pressure cooking for over 20 years.. just upgraded or thought that is what i was doing to a IP. This was my first recipe i decided to try.. I am not sure what went wrong im hoping someone can help.. Chicken took two cycles of cooking.. Then i removed it and had to put the rice back in for 10 mins as it still had water in the bowl and was crunchy still.. and in the end after 22 total mins of total cooking time i ended up having to finish off the rice in the microwave to get it soft enough to eat
thank you for your questions. We are here to help!
1) The silicone ring may not have been seated properly.
2) Make sure to turn the venting knob to sealing position from venting position.
Happy New Year & Have Fun Cooking!
What if I wanted to add some veggies? I was thinking to out some arrots and onio s in the rice. Do you think that would work?
thank you for your question 🙂
It is better to add the carrots and onions in the chicken as the extra water content in the carrots and onions can make the rice soggy.
Have fun cooking!
Hi, would you adjust anything if I wanted to use deboned chicken thighs with the skin left on.
thank you for your question 🙂
I would reduce the cooking time by 1 minute.
Happy New Year & Have fun cooking
If we were to double/triple the recipe (i.e. increase the chicken thighs without rice), would cooking time vary? Can’t wait to try this recipe out. Thanks for sharing the recipe!
thank you for your question. Since doubling the recipe will require stacking, you will probably have to increase the cooking time by a minute!
You should also increase the Teriyaki Sauce mixture’s ingredients by 30%.
Have fun cooking
If we were to modify this recipe to use boneless, skinless chicken breasts, how would that change the cooking time? I would think it may be about the same under high pressure.
thank you for your question 🙂
For skinless chicken breasts, here is the cooking time
High Pressure Cooking Method: 5 minutes at High Pressure with 1 cup of cold running tap water on a rack + 7 – 8 minutes Natural Release
Have fun cooking!
Would this work for boneless skinless chicken breasts? How long should I cook them?
Thank you for your question 🙂
This will work for boneless skinless chicken breasts, but they will be slightly drier (less fat).
Use High Pressure Cooking Method: 5 minutes at High Pressure + 7 – 8 minutes Natural Release
Have fun cooking!
Thanks for the tip on the Corelle bowl! Makes total sense! I was trying to do a dual layer the other day and I don’t have the raised trivet (I asked for it at Christmas), I saw that on a different recipe (Turkey One Pot), you put the steamer basket on top of the turkey, very smart, I’ll have to try that!
Thank you so much for your comment 🙂
Glad to hear you find the tip helpful!!
Have fun cooking
If I wanted to make 2 cups rice instead of just 1 would I need to adjust cooking time, and would that be ok for the chicken? Thank you so much!
Thank you for your question 🙂
Cooking time doesn’t need any adjustment. Be sure to use a wide-base stainless steel bowl to ensure even cooking for the rice.
Have fun cooking!
This recipe in the end was very good. It did take much longer than it was supposed to. About 1.5 hours in fact. The pot in pot did not work and 6 minutes high pressure was not adequate to cook the chicken. I had to cook the rice separately.
Thank you for your feedback. 🙂
I’m sorry it took so long for you to make this, but this recipe shouldn’t take 1.5 hours. 🙁
Since we timed this recipe a few times, it should take roughly 35 minutes excluding the marinating time.
There is a 10-minute Natural Release time after the 6 minutes cooking at High Pressure.
We also measure our meat with a meat thermometer to ensure it’s cooked to standard.
We are speculating that the pressure cooker may have been leaking steam or the venting knob may have been in the venting position to be the cause.
Have fun cooking!
If I cook this without rice do I need to add water to the pot or is the marinade enough liquid?
thank you for your question 🙂
The marinade will be enough!
Have fun cooking!
I don’t have the sake. Can I get regular sake or leave it out OR substitute it?
Thank you for your question 🙂
You can substitute cooking sake with sake and salt.
You can also substitute it with dry sherry or Shaoxing cooking wine
Have fun cooking!
Would there be a change in cooking time if I use chicken drumstick?
Hi Maria, thank you for your question.
Since drumsticks are thicker, please use 8 minutes + natural release 🙂
Have fun cooking!
Hi Amy and Jacky 🙂
This looks very good. How high is the trivet you are putting the bowl of rice on? The link to the steamer rack included in this post isn’t working for me and I would like to know what sort of trivet to buy.
thank you for your kind words! It’s great to see you here 🙂
I have just measured the trivet and it is 2 inches tall 🙂
Have fun cooking!!
This dish came out fantastic with your recipe! (My wife couldn’t get enough and stole the chicken from my plate.)
Keep up the good work!
Hi Stephen, thank you so much for using our recipe 🙂
Glad you and your wife liked it.
I wish to make this recipe without the rice. What modifications would you make to the cooking time?
P.S. I love your website and your simple recipes! My Instant Pot has been working non-stop since I got it!
Hi Stephen, thank you for your question and your kind words 🙂
No modification will be needed for this recipe.
Have fun cooking!!
What did you put the rice in? A glass bowl? What is safe to put inside the pressure cooker? Thank you! Looks delicious.
Hi Collette, thank you for your question.
We put the rice in a Corelle bowl. Any bowl that is oven-safe will be pressure cooker safe 🙂
Hi what kind of thighs did you use boneless or bone in thanks
Hi lain, thank you for your question 🙂
We used bone-in chicken thighs for this recipe!
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One pot hähnchen
Montag, 16. Februar 2015
Sattmacher One Pot Pasta italienisch
1 kleine Zwiebel
Kommentare:
erst war ich skeptisch,weil alles ins Nudelwasser kommt,habe noch Paprika und Tomatenmark hinzugefügt,aber was heißt abschmecken nach Gusto,liebe Anni
nach Gusto heißt nach Belieben :-)
Ich habe noch Hähnchengeschnetzeltes angebraten und zum Schluss mit in den Topf getan.
One pot hähnchen
. alles was den Gaumen kitzelt.
Donnerstag, 24. April 2014
Der Frühling aus einem Topf: One-Pot-Pasta
- Wählt am besten eine Pasta die eine Kochzeit von 9-11 Minuten hat. So verhindert Ihr, dass Ihr am Ende nur matschigen Brei bekommt.
- Sobald das Wasser zu kochen beginnt, solltet Ihr ständig rühren, sonst könnte die Pasta anfangen zu "kleben"
- Ist noch ein bisschen Wasser am Ende über, einfach die Temperatur kurz leicht erhöhen, sodass das Wasser vollständig verdampft oder das Wasser abschütten. Je nach Konsistenz der Sauce darf aber auch ein wenig Wasser am Ende übrig bleiben
- Die One-Pot-Pasta schmeckt auch kalt als Nudelsalat
- 1 kleine Zwiebel geschält, halbiert und in dünne Scheiben geschnitten
- 2 Knoblauchzehen geschält und fein gehackt
- 1,5 TL Salz
- 1/2 Brokkoli in kleinen Röschen zerpflückt, ich verwende auch die Stiele
- 1/2 TL Pfeffer
- 150 g Erbsen, tiefgekühlt
- 150 g grüner Spragel, in Raute geschnitten
- 220 ml Sahne
- 2 EL geriebener Parmesan
- 1 EL Zitronenschale
- eine Prise mildes Paprikapulver
- 100 g Champignons, braun in Scheiben geschnitten
- 200 g getrocknete Pasta
- Petersilie, frisch
- Schnittlauch, frisch
- Saft einer 1/2 Zitrone
- Bergkäse
Kommentare:
Das hört sich traumhaft frühlingshaft an. Liebe Grüße, Lena
Es schmeckt auch traumhaft! :)
Wieviel Wasser genau nimmst du den her für dieses Rezept? Habe Angst zuviel zu nehmen ;)
Hört sich aber auf jeden Fall echt lecker an!
Ich habe beim ersten Mal zu viel genommen, das macht aber nichts. Einfach das Wasser dann wegkippen und nur so 50ml beibehalten und mit Sahne auffüllen. So hatte ich zumindest meine gewünscht Konsistenz. Würde einfach mal sagen, dass du soviel Wasser nehmen solltest, sodass alle Zutaten ebenso bedeckt sind. Bei einer kleinen Portion kann es gut sein, dass das Wasser komplett verkocht, bei einer großen bleibt was übrig. Aber wie gesagt: Einfach wegkippen und nur ein bisschen beibehalten, weil das Wasser die Nudelstärke aufnimmt und in Kombi mit der Sahne dann eine angenehme Konsistenz ergibt.
Sehr, vielen Dank ;)
Wann kommt denn der Parmesan ins Spiel? :)
Da One Pot direkt beim ersten Schwung Zutaten mit rein. Wird ja abschließend mit Bergkäse abgeschmeckt, da wäre das für mich die einzig logische Lösung.
Ich habe dieses alles in einem Topf Thema schon oft gelesen aber mich noch nicht so richtig daran getraut. Wird das Wasser im Topf durch die Nudeln nicht dick und brennt am Boden an?
Ich werde das mal mit einem kleinen Topf probieren :-)
One pot hähnchen
Koche und backe leidenschaftlich gerne. Probiere mal dieses oder jenes aus und habe so manchen Tipp im Gepäck den ich mit Dir teilen möchte. Freue mich über Kommentare, also schreib mir wie Dir der Post gefällt.
Samstag, 23. Januar 2016
One-Pot-Pasta: Cremige Brokkolinudeln mit Hähnchen
Für ca. 6 Portionen benötigt Ihr:
600g Hähnchenbrustfilet, in Würfel geschnitten
Salz, Pfeffer, Paprikapulver zum würzen
3 - 4 Knoblauchzehen, in kleinen Würfeln
1/2 TL getr. Basilikum
1100 ml kaltes Wasser
2 TL Gemüsebrühpaste selbstgem. oder Fleischbrühwürze
340g Hartweizen-Pasta (Kochzeit ca. 11 Min.)
Saft von 1 - 2 Zitronen
evtl. die Zitronenschale in Zesten
250g Brokkoli in kleinen Röschen
ca. 70g geriebener Parmesan
Salz, Pfeffer, Zitronensaft zum abschmecken
Hähnchenwürfel zugeben und ringsum anbraten.
Umrühren und darauf achten, dass alle Nudeln mit Flüssigkeit bedeckt sind.
Pfanne wenn möglich abdecken.
Stärke in die Milch einrühren, zu den Nudeln geben und unter rühren aufkochen lassen. Wenn noch zu dünn evtl. etwas Stärke zugeben oder etwas Wasser wenn zu dick geworden. Elektroherd jetzt ausschalten, Gasherd auf kleinste Flamme.
Mausihexe1
Mittwoch, 5. Juli 2017
One-Pot-Pasta mit Hähnchen & Tomaten
100 g getrocknete Softtomaten
500 g Hähnchenfilet
200 g Schlagsahne
1 EL Hühnerbrühe (instant)
400 g kurze Nudeln (z. B. Penne)
1⁄2 Bund glatte Petersilie
1 Packung (125 g) Mozzarella
1. Tomaten halbieren. Fleisch waschen, trocken tupfen, würfeln.
2. Öl in einer hohen Pfanne erhitzen. Fleisch darin rundherum anbraten. Tomaten kurz mitbraten. Mit Salz und je 1 TL Chili und Oregano würzen. Sahne und 1 l Wasser angießen, Brühe einrühren, aufkochen. Nudeln zufügen.
3. Ofen bei mittlerer Hitze ca. 15 Minuten köcheln. Ab und zu umrühren.
4. Petersilie waschen, hacken. Mozzarella klein würfeln. Ca. 3 Minuten vor Ende der Garzeit unterheben. Nochmals abschmecken. Mit Petersilie bestreut anrichten.
Biss zur Traumfigur
One Pot Pasta
Was soll das überhaupt, alles in einem Topf zu kochen? Die Idee dahinter ist die, dass man direkt eine Sauce zu den Nudeln hat und diese den Geschmack bereits beim Kochen annehmen.
Ich hoffe ihr könnt dem genauso viel abgewinnen wie ich, denn die Variationen die man daraus weiterentwickeln kann sind mal wieder unendlich.
- 100g Vollkornpasta, hier Vollkornspirelli
- 300ml Wasser
- 3 Tomaten, gehäutet und geviertelt
- 1 Knoblauchzehe, gewürfelt
- 1 Zwiebel, grob gewürfelt
- 50g Hähnchenbrustaufschnitt
- eine handvoll frisches Basilikum, in Streifen geschnitten
- Salz, Chilikörner
Folgende Zutaten hinein geben: Nudeln, Wasser, Tomatenviertel (bitte häuten, sonst hat man unschöne Tomatenhaut in der Pasta), Knoblauchwürfel, Tomatenwürfel, Salz und Chilikörner. Alles miteinander vermischen und zum Kochen bringen. Sobald es kocht die Temperatur reduzieren damit es nur noch sanft vor sich hin köchelt. Die Kochzeit beträgt in etwa der der Nudeln, bei meinen ca. 7-8 Minuten. Ruhig ab und zu probieren, nichts ist ekliger als zu matschige Nudeln.
Sind die Nudeln al dente die übrig gebliebene Flüssigkeit (wenig) abgießen. Dafür am besten den Deckel leicht schräg auf den Topf geben und vorsichtig abschütten.
Anschließend die Nudeln in eine Schüssel geben, den in Streifen geschnittenen Basilikum sowie nach Belieben die Hähnchenbrustaufschnittstreifen darüber verteilen und heiß genießen.
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