Ingredients
2clovesgarlic
½mediumyellow onion
2chipotles in adobo sauce,(from a can)
⅓cupwater
⅓cupfresh lime juice,(from 2 medium limes)
1tbsphoney
2tspground cumin
2tbsppaprika
1tspsalt
½tspground black pepper
2lbschicken thighs,boneless skinless
1cuplong grain white rice
1cupwater
½cupcilantro,chopped
2mediumgreen onions,sliced
1jalapeno pepper,seeded and minced
1tbspfresh lime juice
½tspsalt
2ozcotija cheese,crumbled
12slicesjalapeño pepper,thin
½lime cut into 4 wedges
Preparation
In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.
Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.
Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.
Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl.
Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that y the lid of the pressure cooker can still be locked closed.
Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes.
If pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.
It will take about 15 minutes for pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time the pressure cooker is sealed to the end of cooking is about 30 minutes.
When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”
Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.
Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.
Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.
