Chicken Delirious and Buttered Rice (for Pressure Cooker) Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by pomplemousse
Reviewed: Jan. 26, 2014
Delicious! I didn't have orange juice or whisky, so subbed chicken broth. I'll try it with OJ and whisky after we get some. I have had my pressure cooker for a while but always forget to use it, so I was excited to use it again. Just as easy--and quick--as I remembered! I thought the chicken and veggies were cooked perfectly, but I browned the chicken first, then dumped in the veggies, gave them a quick stir, added in the liquid, then popped the lid on and let it rip. This does make several servings, so I wish I'd made more rice, but I can easily make more for the leftovers. I didn't add cornstarch and all that--just dredged the chicken in flour and called it a day. There is a lot of liquid, sure, but it absorbs into the rice. I thought hubs might be unhappy with the vinegar flavor of this, but he didn't really complain at all. I loved it and look forward to making it again. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 28, 2013
The only reason I didn't give it a five was for the veggies: I think 15 minutes was too long for them to cook. The flavor was amazing! And the chicken was delectably tender. Maybe cook the chicken and carrots for 7-8 minutes, cool immediately and then add the onions and peppers, give it a stir, and cook it another 7-8 minutes. Otherwise, my first taste of a Polynesian style chicken was a wonderful experience. Thanks for sharing!
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