CREAMY PAPRIKA CHICKEN WITH RICE *PRESSURE COOK* One-Pot NINJA FOODI Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner; bone-in chicken is often less expensive.

Begin by setting the Ninja Foodi to 'sauté' mode.

Add a little oil to lubricate the pot.

Add 1 diced shallot to the pot and sauté for a minute or two until it starts to get color.

Add 3 large chicken breasts to the pot and brown them slightly with the shallot.

Season the chicken with black pepper and salt.

Add 1 tablespoon of garlic granules and 1 tablespoon of smoked paprika to the chicken, stirring well.

Add 1 chopped red pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and a pinch of chili flakes to the pot.

Add 2 tablespoons of tomato puree to the mixture and stir to combine.

Turn off the sauté mode to prevent evaporation of liquid.

Add 200 ml of chicken stock to the pot, scraping the bottom to release any stuck bits.

Add 100 ml of single cream to the pot, stirring to combine.

Ensure there is at least 250 ml of liquid in the pot to come to pressure.

Add 225 grams of rinsed jasmine rice on top of the chicken mixture, ensuring it is covered.

Cover the rice with foil and seal the edges.

Close the lid of the Ninja Foodi and ensure the pressure valve is set to 'seal'.

Select 'pressure cook' and set the timer to 0 minutes for a natural release.

Wait for the Ninja Foodi to build pressure, which will take some time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens