hähnchen_paula

Million Dollar Chicken

Have you been watching the Barefoot Contessa lately? If so, you may have noticed there’s a slightly different format to her show these days (which I’m totally loving!). Instead of the typical routine of cooking a few recipes in her home kitchen, Ina’s hitting the town. Each episode shows Ina (and sometimes Geoffrey) checking out New York City hot spots and featuring some of these establishments’ famous recipes. I was completely drawn into a recent episode that included a visit to The Standard Grill at The Standard hotel in NYC’s meatpacking district, showcasing their Million Dollar Chicken.

Update: A few readers have expressed discrepancies with the cooking time in this recipe. Not all ovens are created equal. I can’t stress enough the importance of checking your oven temperature and tempering the chicken before cooking.

Million Dollar Chicken

• 3 1/2 pound whole chicken, preferably organic
• Kosher salt
• Freshly ground black pepper
• 3 to 4 garlic cloves, lightly smashed
• 1 lemon
• 1 bay leaf
• 5 sprigs fresh thyme
• Olive oil
• 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
• Maldon salt

For the Creme Fraiche Glaze:

1 cup creme fraiche

1 lemon, zested and juiced

1 tablespoon shallots, grated on a fine zester

1 teaspoon Aleppo pepper

1. The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.)
2. On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
3. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread.
4. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill).
5. Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird.
6. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together.
7. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize.
8. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken.
9. Garnish with lemon wedges and sprinkle it with Maldon salt.

(Alternatively, you can roast the chicken almost entirely through. Let it rest, split it in half and then glaze it with the creme fraiche under the broiler, brushing with the creme fraiche until you achieve golden brown, crackling skin).

This looks delicious! You’ve given me so many ideas for dinner parties!

This recipe is super dinner party friendly, since you just pop it in the oven and don’t have to slave over the stove. Your guests will be wowed, for sure!

Mmmmm… I love everything about this! I’ve roasted many a chicken, and it really is the simple touches that make all the difference. The croutons and the glaze are so simple, yet genius!

Seriously, I could live on the croutons alone…they are DIVINE!!

Do you think this would work without the lemons? I’m allergic..

Hi Lindsay, you can definitely make this without lemon! The lemon is a nice addition, but it will still taste great without it. If you’re not allergic, you could consider swapping it out with orange just to have some acidity. There are some nice and tart oranges in season right now that could replace the sourness of the lemon. But, again, it’s not totally necessary. Enjoy 🙂

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I made this dish last week, the only real work was finding all the ingredients (I made the creme fraiche myself). Only change made, I added an onion along with lemon the night before. Both hubby and I loved the meal, chicken was moist and delicious with plenty of drippings from chicken even with the sourdough bread, which was also yummy!

So glad to hear that, Lisa! And look at you making your own creme fraiche…I’m so impressed!

I’m famous in my family for making horrible chicken, but this looks like a recipe even I can’t screw up. Perfect for cooler fall evenings.

I don’t have a cast iron skillet like shown. Do you think a large Dutch oven would work? Can’t wait to try this!!

Hi Amy…that’s no problem at all! The cast iron pan is purely used as the serving vessel, which is how they did it when I watched the show so I was just copying. They didn’t actually cook it in the cast iron. You could use a dutch oven, or I just used a medium size non stick pan (shown on the right side in the second image in the post), and then transferred it to the cast iron after for serving…you know, because it looks all cool and rustic 🙂

this looks amazing, can’t wait to try it. The recipe calls for one slice of sourdough bread but all of the pictures show three slices. I think I would make this in my 6 quart enameled cast iron dutch oven. with three slices of bread would there still be drippings for basting?

Hi Katie, you’re right! That is confusing. I seem to recall even when I watched the show that the chef used two pieces about the size that I show in the second image on my blog. Not sure why the recipe says only one… Honestly, it’s not a huge deal the specific amount so long as it creates a nice cradle to rest the chicken on. I used three because with the shape of bread I had it seemed to fit nicely under the chicken. You should be fine on dripping amount with the three pieces. With the three pieces I used, there were plenty of drippings to be soaked up. As for basting, you don’t really have to worry about the drippings for basting becuase you baste with the creme fraiche mixture. Hope this helps!

I totally want to make this dish! It looks amazing. However, I am having trouble finding creme Fraiche. Where did you find it? What does it look like? Thanks for the help.

I found creme fraiche at Trader Joe’s today. It’s over by the cheeses.

Awesome, that’s exactly what I was going to say…check near the fancy cheeses! Glad you found it so easily…enjoy!

You can also make your own by adding 2 tablespoons of buttermilk to a cup of heavy cream in a jar, screw on a lid, shake it up good, and leave it on your counter for 12- 24 hours. It will thicken up to the consistency of greek yogurt.

Hello! This sounds delicious. I do have a question though, would you serve this to a toddler? You see, my fiancé cannot have anything spicy.. At all. So would you be able to leave out the peppers and it still be as tasty? Thanks a bunch!

I didn’t find it to be spicy at all. However, the aleppo that I purchased for this was very mild. I’ve tasted aleppo other times when it can be slightly more spicy (sort of like how red pepper flakes can vary from batch to batch), but I would still call it mild. However, I’m kind of a spice fiend so I may be slightly immune to it. I would say maybe play it safe and omit it altogether. The dish will still taste great without the aleppo, or you could try replacing it with another spice like paprika or cumin, or really go in a whole other direction with thyme perhaps. Enjoy!

Was the Aleppo pepper flake or ground?

I would call it ground, but it’s a really coarse grind, not finely ground like a powder. Honestly, you could almost call it a flake as well (but not large flakes…smaller than red pepper flakes, for example). Does that help?

This is an awesome recipe! Ina’s recipe is my go to recipe. But I think this is better! I used Fage Greek yogurt for the creme fraiche. For the Aleppo, I saw a sub for the using Cayenne and Sweet Paprika but I subbed the smoked because that’s what I had.

I live in the middle of nowhere so sometimes you just have to make substitutions!

My DH loved it and I’ll definitely make it again. Thank you so much for sharing!

I too live in the middle of nowhere, but never heard of FAGE Greek yogurt either?? I am going to try it with light sour cream.. hope it works

i made this chicken tonight and ran into a small hiccup. Either I should have cooked my chicken at 450 or my lemon was to big and I had too much juice, because my sauce was very thin and runny. So when I brushed my chicken it just ran off which 1. Made my croutons runny and left me with more than half the sauce. It was still very tasty and my husband is not a chicken fan. I will make this again with a smaller lemon to make the sauce thicker. The Aleppo pepper is fantastic, spicy but not too hot. Any thoughts?

I made this tonight for dinner, it was delicious! The Aleppo pepper was spicy without being too hot. I’d did run into a snag however. Either I should have set my oven at 450 or my lemon was too big making my sauce too runny. This made my croutons soggy. After 2 applications of sauce I still had more than half left. Any thoughts?

I made this tonight for dinner, it was delicious! The Aleppo pepper was spicy without being too hot. I’d did run into a snag however. Either I should have set my oven at 450 or my lemon was too big making my sauce too runny. This made my croutons soggy. After 2 applications of sauce I still had more than half left. Any thoughts?

Super good I only had Cornish game hens and I cooked it in my cast iron skillet came out amazing thanks for sharing.

Made this tonight. Thank goodness it wasn’t for company! The cook time was waaayyyyy off for me. So off that I ended up cooking the kids Mac and cheese :-/ it’s still in the oven, hopefully it will be tasty!

Do you roast breast side up or down?

Where did you find the Aleppo pepper? I’ve got a Whole Foods, Fresh Market, Williams Sonoma, and EarthFare as well as all the regulars. And Trader Joe’s!

The Aleppo was a little tricky to track down! I was surprised that Whole Foods does not carry it. I also saw it online for Williams Sonoma, but called the SF location and they didn’t have it in the store. I managed to finally find it at a specialty spices and teas shop here in SF. I would just call ahead to any specialty food/spice shops in your area to see if they carry it. And if all else fails, you can find it on Amazon. Good luck!

You can get it at Penzys spices online if there isn’t one near you.

I actually already had Aleppo pepper. I buy mine at Penzey’s spice shop.

Looks awesome! Do you need to cover with foil when it’s baking?

Great recipe. I also made my own creme fraiche (not difficult at all), and found the ingredients, amounts, and cook times spot on.

Stopped ar penzeys spice shop and they carry Aleppo pepper,

So I’m making this tonight!!

Thanks for the recipe!

What is creme fraiche?

Hi there! This recipe looks amazing do you think it would also work with boneless chicken breast? The SO won’t anything on the bone. 🙁

Found Aleppo Peeper at Persian market near my house. I live in the South Bay in Los Angeles California. It was only $4. Gonna try this receive this week!

I bought a 6 pound chicken because I couldn’t remember what it was supposed to be. Do you know what sort of heat/other parts need to change?

Is the bread necessary? I have Celiac and have to be gluten free.

The bread is Not necessary. It helps to get the

Bottom of the chicken crispy. You can simply

Turn your chicken around when roasting to evenly

Crisp the bottom skin.

Made this today for company and it was delicious!! I had a 5 pound chicken so I cooked it about 45 minutes at 425 to get it started. Then I started putting on the glaze. I had bought the Aleppo spice but left it at home. I used a mix of Cajun spices and red pepper flakes. There was just a hint of heat which I LOVE! The skin blisters and it looks beautiful. I made some fresh glazes carrots and potatoes and onions baked with the chicken. The bread was crispy and crunchy but soggy on one side. I used 4 slices and cooked it in my iron fry pan.

Can’t wait to try again and eat my great left overs!

Have you ever used the creme fraiche on a turkey?

What adjustments would I need to make if I used a 5-6 pound chicken? Thanks!!

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OK, this was amazing. But I had way too much of the glaze for my 4 lb. chicken.

I made this last night and apparently made a terrible mistake by “over stuffing” the cavity of my 4 pound chicken. The lemons I had were incredibly large. By the cavity being over stuffed, the chicken did not cook properly. Once I took 2 quarters of the lemon out, the juices just poured out of the chicken and made my sourdough bread soggy. It took over 2 hours for me to get the chicken up to correct temperature because of my mistake. I will make it again……having learned this lesson that hard way. Hopefully this information will keep someone else from making the same mistake!

Hi,I log on to your blogs named “Million Dollar Chicken – Serving Seconds” daily.Your story-telling style is witty, keep it up! And you can look our website about powerful love spells.

Okay….stupid question. Do you put the lemon in whole or cut up?

Trackbacks

[…] zested and juiced 1 tablespoon shallots, grated on a fine zester 1 teaspoon Aleppo pepper Directions@ Serving Seconds <CLICK HERE […]

[…] overpriced restaurants. We’re staying in, having a couple friends over, and I’m making Million Dollar Chicken. Oh, and it gets even better…because it’s a three day weekend!! We’re […]

[…] the kitchen.My friend Melissa writes Serving Seconds and her recipes are always beyond. This Million Dollar Chicken looks insane so Melissa, just let me know when you want to come down here to cook. I will […]

[…] Uhr Das bereits gestern abend vorbereitete Millionen-Dollar-Hähnchen muss in den Ofen. Baguette in Scheiben schneiden, in die Auflaufform legen, das Hähnchen drauf, […]

[…] found this recipe via Serving Seconds, but as it turns out, it’s a Barefoot Contessa interpretation of a Standard Grill NYC dish, and […]

[…] recipes// million dollar chicken // loaded mashed cauliflower casserole (could use potatoes!) // moussaka // grilled salmon with […]

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Pressure Cooker Teriyaki Chicken and Rice

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

1. 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.
2. 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.
3. 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.
4. (Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in the pressure cooker, preheat the oven to 450°F.
5. 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.
6. (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.
7. 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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KFC Original Recipe Chicken (Copycat)

Recipe by The Spice Guru

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KFC Original Recipe Chicken (Copycat)

SERVES:

Ingredients Nutrition

CHICKEN BRINE

BASE MIXTURE (SEE NOTES)

11 SECRET HERBS AND SPICES

BREADING FLOUR

Directions

1. NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
2. RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
3. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
4. REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
5. ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
6. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
7. FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
8. MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
9. REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
10. SERVE and enjoy!

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Watch on your iPhone, iPad, Apple TV, Roku, or Fire TV.

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Nutrition Info

Serving Size: 1 (421 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 438.1 Calories from Fat 118 27% Total Fat 13.2 g 20% Saturated Fat 3.6 g 18% Cholesterol 54.1 mg 18% Sodium 2701.2 mg 112% Total Carbohydrate 55.3 g 18% Dietary Fiber 3.4 g 13% Sugars 2 g 7% Protein 23.5 g 47%

Creamy Pesto Chicken & Bow Ties

On-hand ingredients like cream of chicken soup, pasta and prepared pesto sauce combine with chicken to make a mouthwatering dinner that's on the table in 40 minutes.

Ingredients

cost per recipe: $9.96

The price is determined by the national average.

pounds skinless, boneless chicken breast halves, cut into cubes

can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

cup basil pesto

ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained

How to Make It

Season the chicken as desired.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling.  Season to taste.

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

Ratings & Reviews

September 9, 2015

If you love pesto, you'll love this!

The first time I made this, the family couldn't get enough of it! I usually double the recipe, have used half and half instead of the milk and added even more pesto. The changes I've made are to bake the seasoned chicken breasts in the oven and have baked the whole pasta-chicken-pesto mixture in the oven after adding mozzarella cheese chunks to it and shredded mozzarella on top. I sometimes add steamed broccoli and/or sautéed mushrooms. Rigatoni works well in this recipe as well.

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best dish I have ever made

this dish is one of my husbands and mine favorite dish. it is so easy to make and it taste awesome. This is my go to meal when I can't find anything else to make, if I love it in my home, you will love it in yours.

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Easy & fast meal, serve with Salad

Made recipe as is, but added two cups of frozen peas to the last six minutes of Penne pasta cooking time-- wanted some veggies & color. I don't think this recipe needs additional pesto as others have recommended. Next time I will add thinly sliced cooked zucchini to the recipe. Served it for lunch with a simple green salad. My family thought the pasta dish was good, but they did not rave about it. This is a quick & easy recipe!

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December 11, 2014

Roasted Red Peppers and Peas!

I cut my chicken up in small pieces and added roast red peppers and peas! YummO.

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September 30, 2014

Quick and delicious

I made this for my Husband and Son last night and they LOVED it! My older Son generally doesn't like when I try something new, but last night he said "you can make this again"! I did add a small jar of sliced mushrooms to this and it made it even better I think. The recipe is so simple to do and we all thought it was great.

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(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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Hähnchen-Paula in Gersfeld hat neue Betreiber

Den Gersfelder Stadtteil Sparbrod kennt kaum jemand, aber die Hähnchen- Paula ist weit über die Gersfelder Grenzen hinaus bekannt. Nach genau 20 Jahren übergibt Wolfgang Zebisch am Donnerstag das Gasthaus an Jennifer Stumpf und Sebastian Marek.

Am 1. April 1996 hat Zebisch die Hähnchen-Paula von Wolfgang Behres übernommen. Genau 20 Jahre später, am 1. April, werden Jennifer Stumpf (29) und Sebastian Marek (28) das Haus weiterführen. Der 63-jährige Zebisch nimmt dann – wie er sagt – seinen „Resturlaub von 15 Jahren“ und wird mit seiner Ehefrau Marlene Reisen, vornehmlich nach Skandinavien, unternehmen und seinem Hobby, dem Fotografieren, nachgehen.

Als Wolfgang Zebisch das Gasthaus, er nennt es liebevoll „überdachter Imbiss“, übernommen hat, ging es fast nur noch bergauf – mit einer Ausnahme. Im ersten Jahr stagnierten die Geschäfte. Er zweifelte damals, ob der Schritt nach Sparbrod der richtige gewesen ist.

Sein Vorgänger hatte tiefgefrorene Ware bevorzugt. Zebisch, der zuvor 20 Jahre lang die Kantine der Post in Fulda betrieben hatte, machte es ihm nach. Doch ihm schmeckte es nicht und den Kunden anscheinend auch nicht. Er stellte 1997 auf frische Ware um. Und siehe da. Das kam an. Immer mehr Gäste fanden den Weg nach Sparbrod und aßen bei Zebisch Hähnchen.

Die Hähnchen-Paula ist durch Mundpropaganda zu einer echten Marke in der Region geworden. Aus allen benachbarten Kreisen, aus der Würzburger Gegend und aus dem Rhein-Main-Gebiet, kommen Leute, um die berühmten Hähnchen zu essen. Denn 80 Prozent der Speisen, die verkauft werden, sind eben Hähnchen, sagt Zebisch.

Sein Erfolgsrezept: die durchgängigen Öffnungszeiten, die günstigen Preise, der große Parkplatz direkt vor der Tür und sich Zeit nehmen bei der Zubereitung. „Seit 1998 hat sich der Umsatz verzehnfacht“, berichtet er.

Aus der Gaststätte Zum Grünen Tal wurde Hähnchen-Paula

Die Gaststätte am Ortsende von Sparbrod gibt es schon lange. Ortsvorsteher Waldemar Niebling erzählt, dass es Hans und Paula Richter waren, die sich auf Hähnchen spezialisiert haben. Bis 1987 führten sie die Gaststätte. Sie wollten, als sie 1955 angefangen haben, ihren Gästen etwas anderes bieten und kamen auf Idee, Hähnchen zu machen. Das funktionierte gut. Seitdem heißt es Hähnchen-Paula.

Zuvor war das Haus ebenfalls eine gut besuchte Gaststätte mit Biergarten und Saal. Niebling erinnert sich, dass es allerdings nur belegte Brote, Schnaps und Bier gab. Das Haus hieß Zum Grünen Tal. Speziell wenn die Skirennen oder die Skispringen am Reesberg ausgetragen wurden, kamen Tausende nach Sparbrod und kehrten danach in dem Gasthaus ein.

Am heutigen Mittwoch findet die Übergabeparty statt. Für Jennifer Stumpf (29) und Sebastian Marek (28) sind die Aufgaben in Küche und Restaurant nichts Neues. Jennifer, die aus Sparbrod kommt, kennt die Hähnchen-Paula seit 16 Jahren. Ihre Mutter arbeitete dort und nahm ihre Tochter schon damals mit.

Konzept wird nicht geändert

Nach ihrer abgeschlossenen Arzthelferinnen-Lehre arbeitete die 29-Jährige im Haus und seit knapp zwei Jahren ist sie die „rechte Hand“ von Wolfgang Zebisch, organisiert den Betrieb und ist für den Einkauf zuständig. Seitdem weiß sie, dass sie die Hähnchen-Paula übernehmen wollte.

Ihr Freund Sebastian ist ebenfalls vom Fach, hat seine Lehre im Gersfelder Gasthaus Krone Post absolviert und ist eineinhalb Jahre im Betrieb. „Was funktioniert, sollte man nicht ändern“, sagt die 29-jährige Jennifer. Wir werden das Konzept eins zu eins übernehmen“, erklären die beiden neuen Besitzer. / ic

Service-Center der Fuldaer Zeitung:

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Redaktion der Fuldaer Zeitung

unter folgenden Rufnummern:

Sekretariat Redaktion: 0661 280 304 oder 0661 280 305

Sekretariat Lokales: 0661 280 308

. sowie Гјber die Email-Adressen und Kontaktformulare, die Sie unter diesem Link finden.

Bei allen weiteren Fragen helfen Ihnen gerne die Mitarbeiter unserer Geschäftsstellen weiter. Infos zu Öffnungszeiten und weiteren Kontaktmöglichkeiten finden Sie hier.

Wir begrüßen Sie auf der Internetseite der Brathähnchenfarm

In unseren gemütlichen, rustikalen Räumen servieren wir Ihnen portugiesische Spezialitäten vom Holzkohlengrill. Schlemmen und genießen Sie die Suppen aus Omas Suppentopf, knusprige Hähnchen vom Holzkohlengrill, portugiesische Ofenspieße, gegrilltes vom Lamm, Köstliches aus gusseisernen Pfännchen - zubereitet nach internationalen Rezepten, mit pikanten Soßen und frischen Salaten vom Salatbuffet. Wir verwenden ausschließlich regionale Produkte. Unsere Speisen sind selbstverständlich allergenfrei und ohne Geschmacksverstärker.

Ihr Team der Brathähnchenfarm

NEU - Große Suite - NEU

Neu ausgebaute Suite. 1 großes Schlaf- und Wohnzimmer mit großem Doppelbett, Ausziehsofa, großem Bad mit Dusche und WC, zweites Schlafzimmer mit französischem Bett. Preis bei Belegung mit 2 Personen inkl. Frühstück: 160,00 Euro Belegung bis 6 Personen möglich, Preise auf Anfrage.

Unsere Speisekarte

Liebe Gäste, hier finden Sie unsere komplette Speisekarte mit unseren Spezialitäten. Stöbern Sie in Ruhe und vielleicht finden Sie ja schon gleich Ihr passendes Lieblingsgericht.

Wir freuen uns auf Ihren Besuch in der Brathähnchenfarm in Steinau an der Straße.

Öffnungszeiten Restaurant

Wir haben von 12.00 bis 22.00 Uhr durchgehend für Sie geöffnet.

Montag: Ruhetag, außer an Feiertagen.

Tischreservierungen sind nur

Sehr verehrte Gäste! An den Wochen- tagen kann es schon mal vorkommen, dass der Grill ab 21.00 Uhr nicht mehr in Betrieb ist. Wir bitten Sie daher rechtzeitig anzurufen, um Ihnen eine Enttäuschung

Bildergalerien

Wir haben einige Bilder von unseren Räumlichkeiten und Speisen für Sie zusammengestellt.

Brathähnchenfarm gehört

Die Brathähnchenfarm gehört zu den besten Restaurants, die im neuen Restaurantführer "RHEIN-MAIN GEHT AUS! 2013" - mit Erscheinungstermin am 28./29. September - empfohlen wurden.

Über uns

Unsere Gaststätte, welche sich seit 34 Jahren hauptsächlich auf Grillspezialitäten konzentriert, ist in der Gelnhäuser Altstadt - nahe der Schulen und Kinos - ansässig.

Dabei besticht unser Angebot in erster Linie mit hoher Qualität zu erschwinglichen Preisen.

Schnitzel frisch aus der Pfanne, frische und knackige Salate sowie Hähnchen vom Grill zählen wir zu unseren Spezialitäten.

Doch es bleibt nicht nur bei den Klassikern. Sukzessive gesellen sich immer wieder neue Speisen zu uns, wie zum Beispiel aktuell "Big Burger". Essen mitzunehmen ist ebenso möglich wie das Verzehren im Restaurant in gemütlicher Atmosphäre.

Das Wohlfinden unserer Kunden liegt uns besonders am Herzen. Dies garantieren wir mit Freundlichkeit, Komfort und Zuverlässigkeit. Unsere Kunden mögen sich wie zu Hause fühlen.

Darüber hinaus nehmen wir Reservierungen (bspw. für Vereine oder Familien- oder Betriebsfeierlichkeiten) gerne telefonisch unter 06051 / 2629 entgegen. Ferner haben wir die ganze Woche über (ohne Ruhetag) für Sie geöffnet.

Wir freuen uns auf Ihren Besuch!

Hier finden Sie uns:

Röther Gasse 29

Kontakt & Reservierungen

Bei Bestellungen oder Reservierungen können Sie uns unter folgender Nummer erreichen:

Hähnchen-Paula

36129 Gersfeld in der Rhön

Bewertungen zu Hähnchen-Paula

Der Beitrag wurde zuletzt geändert am 17.03.2017 07:27

Reservierung ist von Vorteil da dort immer was los ist. Die vielen Gäste sprechen ja schon für sich das es dort schmeckt.

Der Beitrag wurde zuletzt geändert am 27.05.2014 14:02

• bestätigt durch Community
• Checkin
• Ausgezeichnete Bewertung

Heute verrate ich Euch meinen absoluten Favoriten.

Bei schönem Wetter sitzt man herrlich ruhig auf der Terrasse. Wenn das Wetter dies nicht zulässt oder man Angst vor frischer Luft und Sonnenlicht hat, in der modernen Gaststube.

Selbstverständlich gibt es die Hähnchen auch ohne Knoblauch. Wer kein halbes Hähnchen mag , sondern einen kleineren Hunger hat, bekommt auch Hähnchenschenkel.

Der Beitrag wurde zuletzt geändert am 15.09.2016 11:17

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