Spicy Coconut Chicken (Pressure Cooker)

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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,

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

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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)

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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.

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

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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.

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

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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.

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I hope you enjoyed the post/recipe.  If you would like to reach me you can do so at LauralovingLife@hotmail.com

Bon appétit

LauraLovingLife

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