Cubanelle and serrano chiles bring a balance of mild sweetness and spicy heat to the Mexican-inspired meal. Blended with herbs and spices, they form a fragrant sauce that beautifully infuses the chicken as it pressure-cooks.
Swap option: You can brighten the dish even further with a bit of grated fresh ginger or with tomatoes in summer.
- 1 medium bunch fresh cilantro, plus more for garnish
- 1/2 cup finely chopped white onion
- 3 cloves garlic
- 1 cubanelle or poblano chile, stemmed and seeded
- 1 serrano chile, seeds and ribs removed, if desired
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- 5 allspice berries or 1/4 teaspoon ground allspice
- Coarse salt and freshly ground black pepper
- 1½ to 2 cups water
- 3 pounds bone-in, skinless chicken thighs
- 1½ cups long-grain rice
- Lime wedges, for serving
1. In a blender, purée cilantro, onion, garlic, both chiles, oregano, cumin seeds, allspice, 1 tablespoon salt, 1 teaspoon black pepper and 1/2 cup water. Add enough water (remaining 1-1½ cups) to measure a total of 3 cups liquid. Transfer cilantro mixture to a 6- to 8-quart pressure cooker.
2. Stovetop: Add chicken and bring to a boil over medium-high heat. Add rice and stir to combine. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, and then remove lid.
Electric: Add chicken and bring to a boil using the sauté function. Add rice and stir to combine. Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and then remove lid.
3. Top with cilantro or other fresh herbs and serve with lime wedges.