A super easy throw together dinner for a busy day (which is what it was for me this week)
Time: 45 minutes
Cook Time: 30 minutes
- 2 lb. skinless, boneless chicken thighs
- 2 garlic cloves, sliced
- 1 medium onion, sliced
- 1 tsp. kosher salt
- Black pepper, to taste
- 1 1/4 c. barbecue sauce, plus more for topping
- 1 c. brown rice dry
- 1.75 cups broth
- 1 avocado, sliced (optional)
- 2 cups tri-colored cole slaw mix
- 1 carrot, shredded
- 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 tsp salt
- 2 Tbsp sugar
- Dash of pepper
- Chopped fresh cilantro, for topping
Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.
Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam valve to the venting position and release the remaining pressure. Unlock and remove the lid, being careful of any remaining steam.
Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.
Meanwhile, bring 1.75 cups broth with the rice to a boil in a medium saucepan. Reduce the heat to low; simmer until the brown rice is tender and the water is absorbed, about 20 minutes.
While both of those cook, add the shredded carrot, cole slaw, and jalapeno to a bowl. Whisk the apple cider vinegar, sugar, oil, salt, pepper together. Pour over the shredded slaw and mix to coat.
Build bowls and top with cilantro and avocado as desired.