Braised Chicken Thighs with Potatoes
A comforting family dish that brings together tender braised chicken and creamy potatoes in a fragrant herb-infused sauce. Easy to make in a pressure cooker, it delivers rich, warming flavors that will please everyone at the table. The perfect weeknight dinner that feels like a weekend treat.
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) chicken thighs
- 1 yellow onion, sliced
- 1 bunch fresh cilantro
- Salt and black pepper
- 500 g (1 lb) potatoes
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 vegetable stock cube
- 1 chicken stock cube
- 1 liter (4 cups) hot water
- 1 pinch sweet paprika (optional)
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Directions
- 1
Heat olive oil in a pressure cooker over medium heat.
- 2
Add the sliced onion and minced garlic, sauté until lightly golden.
- 3
Add the chicken thighs and brown them on all sides for about 5 minutes.
- 4
Crumble in the stock cubes, add the chopped cilantro and paprika.
- 5
Pour in the hot water, seal the pressure cooker and bring to full pressure over high heat.
- 6
Reduce to medium heat and cook for 20 minutes under pressure.
- 7
Release the pressure, open the cooker and add the potatoes cut into 3 cm cubes.
- 8
Reseal and cook under pressure for a further 15 minutes.
- 9
Check seasoning, adjust salt and serve hot with white rice and a green salad.
💡 Chef's Tip
For a thicker, silkier sauce, mash a few of the cooked potato pieces directly into the broth before serving. You can swap the cilantro for flat-leaf parsley if you prefer a milder flavor.
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Same category — Poultry
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