Chicken with rice and peas in a slow cooker

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 10 G., saturated fats 2 G., proteins 59 G., carbohydrates 57 G., fiber 5 G., cholesterol 166 mg, sodium 752 mg, sugar 2 G.

A slow cooker is a true workhorse in any kitchen, allowing you to quickly and deliciously prepare a wide variety of dishes without any fuss. The chicken breasts in this Caribbean-style dish are cooked in a pressure cooker while the pot is pressurized, then under pressure for just 1 minute (really, just 1 minute!) and finished cooking while the slow cooker cools and releases pressure. The resulting meat is incredibly juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 red bell pepper
2 cloves of garlic
1 serrano pepper or red jalapeño (optional)
1 tbsp. vegetable oil
1 cup long-grain white rice
2 tsp. jerk seasoning
4 skinless, boneless chicken breasts (about 200g each)
1 can (425 g) canned green pigeon peas
0.5 cup fresh cilantro + extra for sprinkling
1 green onion
1 lime

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, rice, pigeon peas, sweet pepper, cilantro, serrano pepper, jalapeno pepper, jerk seasoning, lime

Cooking the dish according to the recipe:

Set the slow cooker to sauté mode over high heat. Meanwhile, slice the bell pepper, thinly slice the garlic, and halve the chili pepper. When the pan is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté mode and add the rice, 1/2 teaspoon of jerk seasoning, salt, and half the chili pepper. Stir in 1 1/4 cups water.

Make sure the bottom of the pan is clean after sautéing the vegetables before adding the rice, otherwise the multicooker (some models) may indicate that the rice is burnt. If necessary, add a little liquid and scrape up any bits from the bottom of the pan before adding the rice.
Place the rack over the rice. Season the chicken on all sides with salt and add the remaining 1.5 teaspoons. jerk seasonings; place on the rack. Close the multicooker, making sure the steam valve is in the closed position, and set the pressure cooker mode for 1 minute (see Note).

Meanwhile, drain and rinse the pigeon peas. Coarsely chop the cilantro and slice the green onions. Grate the zest of half a lime, then cut the lime into wedges. Finely chop the remaining chili pepper half.
Once the pressure cooker cycle is complete, let it sit for 5 minutes, then carefully open the pressure release valve. Remove the chicken, rack included. Using a fork, stir the peas, green onion, and lime zest into the rice. Discard half the chili and stir in the chopped chili and cilantro. Divide the rice and chicken among bowls and garnish with cilantro. Serve with lime wedges.

Note

One minute in a pressure cooker is about right. But that doesn't mean the chicken cooks for only one minute. Before the pressure in the slow cooker reaches maximum and the set one-minute countdown begins, the chicken steams for 10-15 minutes. Once the pressure releases, the chicken will continue cooking for another 5 minutes. The chicken breasts should be just steamed and juicy. The cooking time in this recipe is based on 200g breasts, completely defrosted if frozen. If your breasts are large, cut them in half horizontally.