BBQ Chicken (Pressure Cooker)
BBQ Chicken (Pressure Cooker)
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Votes: 1
Rating: 5
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
BBQ Chicken (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
  2. In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
  3. Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 12 minutes and reduce the heat to maintain the jiggler movement and pressure release.
  4. At 12 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 5 to 10 minutes.
  5. Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
  6. This photo was leftovers on the day after and just nuked to reheat 🙂
Recipe Notes

Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.

Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.

Adapted from an internet recipe.

Lemon Chicken Rice Bake
Lemon Chicken Rice Bake
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Votes: 0
Rating: 0
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It’s quick, it’s easy, and most of the ingredients you may have on hand.
Servings Prep Time
4 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
40 minutes
Lemon Chicken Rice Bake
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It’s quick, it’s easy, and most of the ingredients you may have on hand.
Servings Prep Time
4 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 200 C.
  2. Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.
  3. Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.
  4. Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.
Recipe Notes

Chicken quarters run about 58 Baht/kilo, 4 quarters is 8 pieces, I will guess about 70 Baht. This comes out to about 52 cents per person per meal.

Adapted from an internet recipe.