Pressure Cooker Saucy BBQ Chicken Thighs
TOTAL TIME: Prep: 15 min. Cook: 10 min.
YIELD: 6 servings.
Barbecued chicken gets a makeover in this recipe. The combination of ingredients makes for a mellow, not-too-sweet flavor that's more grown-up than the original and super over rice, pasta or potatoes. —Sharon Fritz, Morristown, Tennessee
Ingredients
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6 boneless skinless chicken thighs (about 1-1/2 pounds)
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1/2 teaspoon poultry seasoning
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1 medium onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1/2 cup barbecue sauce
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1/4 cup water
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1/4 cup orange juice
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1 teaspoon garlic powder
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3/4 teaspoon dried oregano
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1/2 teaspoon hot pepper sauce
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1/4 teaspoon pepper
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Hot cooked brown rice, optional
Directions
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1.
Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top.
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2.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice.
Nutrition Facts
1 serving: 240 calories, 9g fat (2g saturated fat), 76mg cholesterol, 582mg sodium, 18g carbohydrate (12g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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