This is a modified version of a recipe from Hip Pressure Cooking that I make quite frequently. It’s pretty fast and very cheap. I recommend an Instant Pot IP-DUO80 if you don’t have a pressure cooker. You can probably only fit 8 legs in a 6-quart cooker, but an 8 quart should hold 12.
- 1 T olive oil
- 1 onion, chopped
- 1 T tomato paste
- 1 clove garlic, minced
- 1 bay leaf
- 1.5 T kosher salt
- 1⁄2 t dried thyme or a couple sprigs fresh
- 1⁄2 cup water (or your pressure cooker’s minimum required liquid amount)
- 8-12 bone-in, skin-on dark meat chicken pieces (about 2-3lb)
- 2 cups (340g) basmati rice
- Heat oil on high saute mode until shimmering.
- Add onion and cook for a few minutes until softened but not browned.
- Add garlic and cook, stirring constantly, for 30 seconds until fragrant.
- Add tomato paste and cook, stirring constantly, for 30 seconds until fragrant and beginning to caramelize a little.
- Turn off pressure cooker, add 1⁄2 cup water, and scrape up any browned bits.
- Add bay leaf, thyme, chicken, and salt, and mix everything around a bit and then nestle the chicken down into the pot. Try to get a fair amount of salt onto the chicken itself.
- Set the pressure cooker for 9 minutes on high and secure the lid.
- After the time is up, let the pressure cooker sit for 5 additional minutes and then release the remaining pressure.
- Remove the chicken pieces to a plate and tent with foil.
- Pour the liquid in the pot into a 1-quart measuring cup.
- Add water until the line between the water and fat is at the 3 cup line. Don’t skim the fat off :-o
- Return the liquids to the pot and add the rice.
- Set the cooker for high for 2 minutes.
- Once the timer is up, let the pressure release for at least 10 minutes, then release the remaining pressure and remove the lid.
- Stir a few times gently, then serve with the chicken.