Spicy Coconut Chicken (Pressure Cooker)

This is another one of my recipes that I came to while browsing the isles and wondering what can I make that is quick? I love that I have an electric pressure cooker, what would take hours can be accomplished in mere minutes (20 for this one) If you don’t have a pressure cooker, I would highly recommend getting an electric one, otherwise you can make this in a slow cooker for 8 hours. Another throw together before work and serve when you get home type of meal! I wanted to make a coconut chicken, but no curry this time, I decided to use pineapple bits and to cut the sweetness a bit of red pepper flakes. WOW ~ the taste was unparalleled, and the follow up of the spice was perfect for this meal. I am at a loss as to explain it, you take a bite and you get the sweet of the coconut milk, the acid from the pineapples and then slowly the spice hits the back of your mouth to finish it off. I absolutely loved it. And this was super easy to do. Like I said make it in a slow cooker if you don’t have an electric pressure cooker, well worth the wait!

For this I used

2 ½ lbs skinless boneless chicken thighs

20 oz can crushed pineapple

2 14oz cans of coconut milk

Coconut shavings about ¼ cup

Shopped macadamia nuts

Red pepper flakes (less if you don’t like spice, more if you do)

3/4 cup Sweet and tangy BBQ sauce of your liking

Pepper to taste

2 cups instant brown rice

Slurry

Cold water and cornstarch mixed together~ this will be used to thicken up the sauce after all is cooked. I never measure this just about ¼ cup water and 2 tablespoons cornstarch.

In a bowl mix 1 can of the coconut milk with the BBQ sauce,

Put the crushed pineapple in the cooker, top with a bit of the coconut shavings.

Dip each piece of chicken in the sauce and lay on top of the pineapple.

Pour the remaining sauce over the chicken and sprinkle with a few pepper flakes.

Set the cooker to 20 minutes (80 pressure)

While it is cooking, bring the other can of coconut milk, red pepper flakes and the rest of the coconut shavings to a slow boil (you may have to add ¼ cup of water to make the liquid match two cups of instant rice). Add the rice and set aside covered.

Once the chicken is done release the pressure, remove the chicken with a slotted spoon,

While the sauce is hot add the slurry to thicken it up. You can leave it as is, which will be slightly chunky; I used a hand held inversion blender to smooth it out.

Plate some rice in a shallow bowl, pour sauce around the rice and top with the chicken. Use some nuts as garnish and serve.

This recipe is absolute heaven. The flavors and the textures are amazing and they work so well together! I am very happy with this recipe and it will be on our table quite often from here on out.