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Ingredients
 2 tbs extra-virgin olive oil
 1 cup chopped red capsicum
 1 cup chopped onion
 1 tbs chilli powder
 1 tsp ground cumin
 1 tsp dried oregano
 ¾ tsp salt
 450g chicken thighs, trimmed
and cut into 2cm pieces
 1 cup long grain brown rice
 ¾ cup low-salt chicken broth
 ½ cup tomato sauce
 1 cup frozen green peas
 ¼ cup chopped fresh parsley
 ¼ cup sour cream
 4 lime wedges for serving
Method
1. Heat oil on sauté mode in a
pressure cooker. Add capsicum,
onion, chilli powder, cumin,
oregano and salt. Cook, stirring
often, until the vegetables have
softened, about 5 minutes.
2. Turn off the heat. Stir in chicken,
rice, broth and tomato sauce.
Close and lock the lid. Cook at
high pressure for 35 minutes.
3. Release the pressure. Stir in
peas, replace the cover and let
stand for 5 minutes.
4. Serve topped with parsley and
sour cream with a lime wedge.
Chicken & Rice
Cooking time: 1.25 Hours – Serves 4