Most Glorious (Pressure Cooked) Chicken and Brown Rice

Posted by johngl

In the kitchen, most glorious spousal unit and I are opposites. I think nothing of taking over two days to sous vide a cut of beef.  She, on the other hand, would just rather get food on the plate with the least amount of hassle possible.

Luckily, she eschews the microwave and instead leans toward her new electric pressure cooker.

Further, where I will make it my mission — not really, but she thinks I do — to dirty as many pots, pans, and cooking utensils in the course of a single cooking session as I possibly can, she dirties one pot, a wooden spoon, and a ladle.

Most Glorious Chicken and Rice Soup

Oh, and a cheese grater.

Rummaging through the fridge, she happened upon two pounds of reasonably-priced marinated “fajita” style chicken breasts packed by our good friends at HEB (pronounced H.E.B., not “heb”). Their tagline is Here, Everything’s Better.

Rummaging through the pantry, she happened upon an outrageously-priced jar of “tortilla soup” supplied by our good friends at Williams-Sonoma. Here, everything’s expensive. MGSU (Most Glorious Spousal Unit) has no trouble sacrificing dollars in the name of convenience.

soup and meat come together

Using the brown setting on the pressure cooker, she pre-warmed the still very cold chicken breasts (which I had cut into large chunks — I had to do something).

Then, we dumped in the jar of  tortilla soup along with a cup of brown rice, a cup of chicken stock, and three different kinds of chile pepper (pequin, guajillo, and Piment d’Espelette).

I have to say, this pressure cooker thing is pretty damned amazing. In 20 minutes we had wonderfully tender chicken breast and fully-cooked brown rice, the latter of which normally takes around 40 minutes on the stove top when cooked conventionally.

Spoonful of Goodness

I had two bowls for dinner.

And I had some more earlier today for lunch. It had thickened quite a bit and was more like a stew.

Either way, it was quite tasty.

Stew like

I’m not sure what this says about us.  She doesn’t have any problem eating my 52 hour tri-tip (an amazingly simple thing to prepare) and I obviously don’t have a problem eating her quick pressure-cooked fare.

I guess this is a case of opposites make us fat.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Most Glorious (Pressure Cooked) Chicken and Brown Rice

  1. That looks good and easy to cook. I might have to look into buying a pressure cooker. Thanks, MGSU 😀

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