Yields 4 servings
Prep Time: 8 minutes
Cook Time: 31 minutes
4 chicken thighs, bone-in, skin-on
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoons olive oil
1 tablespoon unsalted butter
½ large onion, chopped
1 cup leeks, white and pale green parts only, washed, rinsed & chopped
2 garlic cloves, minced
1 lemon, juiced & zested
1½ cups uncooked orzo pasta
2½ cups chicken stock
Salt & pepper, to taste
3 tablespoons Italian flat-leaf parsley, finely chopped
SEASON the chicken thighs with salt and pepper. Set aside.
SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F, set the time for 30 minutes, and press On/Start. Allow the pressure cooker to heat up.
ADD the olive oil to the preheated pressure cooker and allow to heat up for 30 seconds.
BROWN the chicken thighs skin-side down until the skin is golden brown and crispy, about 20 minutes. Set aside.
ADJUST the heat to “Normal/Medium” and add in the butter, onion, and leeks. Cook for 7 minutes until soft.
ADD the garlic. Mix well and cook for 1 minute.
ADD the lemon juice, lemon zest, orzo pasta, and chicken stock.
SEASON the cooking liquid to taste with salt and pepper.
PLACE the chicken on top along with any of its juices.
SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
SELECT Poultry, set time for 3 minutes, and press On/Start.
QUICK RELEASE when done cooking and carefully remove the lid. Remove the chicken and mix the orzo.
GARNISH with freshly chopped parsley.