Creamy Chipotle Chicken

Creamy Chipotle Chicken and Rice

Tools needed:

Pressure Cooker (PC)/ Air Crisper (AC) combo
Elevated rack for PC, about 3 inches high.
Immersion Blender

Ingredients:

4 bone-in, skin-on chicken thighs
Salt, Pepper & Celery Power to season the chicken

4 servings of cooked medium-grain white rice

1 1/2 c water for the pressure cooker pot
1/2 a large onion, diced
1 tbsp olive oil

1/2 jar (about 4 oz) diced chipotle pepper in adobo sauce - La Costeña or Herdez brand
1 to 2 tbsp garlic - 5, 6 or 10 cloves
1 tablespoon apple cider vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Mexican oregano

8 oz cream cheese
3 tbsp sour cream

Directions:

Add 1 1/2 cups of water to the PC pot. Place an elevated rack in the PC. Place the chicken on the rack. Season chicken thighs with salt, pepper, and celery powder. Close the lid, and set the PC to high, for 15 minutes. Natural release for 5 minutes before a quick release. 

While the PC builds pressure, dice onions and peel the garlic. 

In the skinny, tall immersion blender container, add chipotle chili, whole garlic, apple cider vinegar, liquid smoke, cumin, garlic powder, and Mexican oregano. Blend with the immersion blender until the garlic is blended. 

Cut up cream cheese into cubes.

When the pressure cooker has released all of its steam, remove the lid and set aside. Carefully remove the rack and set it on a plate, leaving the chicken on the rack. 

Pour the liquid in the PC pot through a screen into a cup. Set liquid aside to use later in the sauce.

Replace the pot in the PC base, and set the saute to high. Since the pot is still hot, add olive oil and onions. Saute onions until they are translucent. 

Add in the blended chili sauce, stir around with the onions, and saute for about 30 seconds. 

Add in reserved liquid. Add in cream cheese. Turn off the saute. Stir until the cheese is mostly melted. I used a small whisk to help with blending.

Replace the rack inside the pot & close the AC lid. Set Air Crisp to 400°F for 10 minutes. 

At the 5-minute count down, open the lid, remove the rack, stir the sauce, replace the rack, and close the lid to continue AC.

Once the AC is complete, remove the rack, add in sour cream to the sauce, and stir until blended. 

Serve chicken with a medium-grain white rice and pour sauce over it. Top with fresh diced avocado, sliced green onions, and/or diced tomatoes. 

We served this with leftover parmesan vegetable rice which had carrots and cabbage. Still delicious. May like it better than plain white rice. 

If chipotle chili is too hot, use half the amount the recipe calls for and substitute the remainder with a mild red chili sauce.