Express Chicken Rice with Corn and Fresh Herbs
A hearty, one-pot meal ready in under 30 minutes using a pressure cooker. Tender chicken, fluffy paprika-spiced rice, and sweet corn come together with fresh herbs for a comforting dinner everyone will love. Budget-friendly and surprisingly easy!
🛒 Ingredients
4 servings
- 1 kg chicken pieces (thighs, drumsticks, or a whole cut-up chicken)
- 1 chicken stock cube
- 2 cups long-grain white rice
- 3 cups hot water
- 1 can (400 g) sweet corn, drained
- 4 tablespoons sweet paprika
- 1 medium onion, sliced
- 2 garlic cloves, minced
- Fresh parsley and chives, to taste
- Salt and black pepper, to taste
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Directions
- 1
Heat a drizzle of oil in a pressure cooker over medium heat. Sauté the garlic and sliced onion until golden and fragrant, about 2 minutes.
- 2
Add the paprika and chicken pieces. Brown the chicken on all sides for 3–4 minutes to seal in the juices.
- 3
Add the crumbled stock cube, drained corn, rice, and hot water. Stir well to combine and season with salt and pepper.
- 4
Seal the pressure cooker. Once it reaches full pressure, cook for 5 minutes over medium heat, then turn off the heat.
- 5
Let the pressure release naturally for 20 minutes — do not open early. Sprinkle with fresh herbs and serve hot.
💡 Chef's Tip
For deeper flavor, marinate the chicken in paprika, garlic, and a squeeze of lemon for 30 minutes before cooking. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
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Same category — Poultry
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