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Pink Pepper Pulled Chicken + Rice Recipe

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This recipe for Pink Pepper Pulled Chicken + Rice is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Boneless Skinless Chicken Thighs
1 Cup Rice
1.5 cups chicken broth (or water + bullion cube)
2 Table Spoons Crushed Pink Peppercorns
1 Table Spoon Hot Hungarian Paprika
1/2 Tsp Cayenne Pepper
1 Tsp Salt
1 medium yellow onion, diced
1 poblano pepper, diced (seeds removed)
Sliced green onions for garnish
Cooking oil
Directions:
Directions:
I make this in my instant pot, but you can do it on the stove or in a crock pot with a little more time.

Heat cooking oil in a pot on medium heat and add onion and poblano and saute 4-5 minutes, until onion is translucent. Add the chicken thighs, chicken broth, and spices to the pot and cover.

If using instant pot - set to stew setting and let it do it's thing. If doing on the stove top, simmer covered for 40 minutes.

Use togs to remove chicken thighs from the pot, reserving the liquid. put in a bowl and shred with two forks. Add 1 cup rice to the pot with the liquid and simmer for 15-20 minutes (adjusting for the type of rice you use).

When the rice is tender, serve the chicken over the rice and garnish with green onions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour 30 Minutes
Personal Notes:
Personal Notes:
We bought pink peppercorns for a beer recipe, and found out they're delicious. I made this play on Arroz con Pollo to take advantage of the fruity, peppery taste they bring.

 

 

 

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