[Fire Me Boy!]

Originally Posted by srvy

I like about anything but finicky kids turn the nose up at everything not chicken.

A one pot chicken breast recipe would go over well as long as no peanuts. My daughter isn't alergic but hates and can smell it a mile away lol.

I can get you more when I get home, but this one's good. Do they like dark meat, or just breasts?

Pressure-Cooker Easy Chicken and Rice

4(12-ounce) bone-in split chicken breasts, trimmed
Salt and pepper
1tablespoon vegetable oil
3 carrots, peeled and cut into ½-inch pieces
1 onion, chopped fine
1 ½cups long-grain white rice
4 garlic cloves, minced
2cups low-sodium chicken broth
1cup frozen peas
3tablespoons minced fresh parsley
2teaspoons lime juice

1. BUILD FLAVOR: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate.

2. Pour off all but 1 tablespoon fat left in pot. Add carrots, onion, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.

3. HIGH PRESSURE FOR 15 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.

4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

5. BEFORE SERVING: Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.