Oven Baked Chicken and Rice

Ingredients

Buy

• 5 bone in chicken thighs
• 1 small onion
• 1 small chopped bell pepper (red and green)
• 2 cup Jasmine rice
• 1/2 cup coconut milk
• 2 cup chicken broth (1 1/2 cup for les mushy rice)
• 24 oz. pasta sauce (Prego Italian Sauce Flavored with Meat Sauce)
• large handful of spinach
• broccoli

On Hand

• 1 clove garlic , minced
• 2 tablespoons oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon chicken bouillon
• 1 teaspoon salt
• 1 teaspoon old bay
• 1/2 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon thyme 1 teaspoon parsley
• 1 tsp creole seasoning
• 1/2 tsp ground black pepper
• salt to taste

Instructions

• Drizzle tbsp oil on chicken thighs . Pour onion powder , garlic powder , salt , old bay , paprika , black pepper , thyme , and parsley over chicken. Coat well.
• marinate in refrigerator for 30 minutes to overnight
• small dice onion and bell pepper
• heat 4 tbsp oil in the instant pot on sauté mode, and place chicken in, skin-down. Sear for about 1 minute until golden brown, flip, and sear for another minute. Place aside in a warm place.
• in the same pot, cook the onion and bell pepper until the onion is translucent, about 3 minutes
• add garlic and cook about 30 seconds until fragrant
• place in spinach and cook until wilted, about 2 minutes
• add uncooked rice and fry for 2-3 minutes
• season with creole seasoning and black pepper . Add coconut milk and chicken broth and stir
• re-add seared chicken thighs, and seal pot.
• cook on high pressure for 15 minutes, then natural release for 10 minutes. Serve.

Notes

• video: https://youtu.be/2HaYp-r9AKc