![]() Do not hesitate to season the chicken well. This will add so much more flavor to the dish and give it's baked counterpart a tough competition! It will also lock the juices and keep the meat succulent. Maximum flavor: Sear the heavily seasoned chicken thighs until the skin turns nicely golden brown and crispy.You can use about 1 tsp better than bouillon chicken base stirred into the water to form an instant & flavorful homemade chicken stock.īest Chicken Thighs and Potatoes ready for pressure cooking Best Tips You can even keep the recipe salt free if you are on a no sodium diet or replace it with more lemon juice. Salt: Use according to your own personal taste preference.You can sub the olive oil with any neutral oil like avocado oil, canola, sunflower or vegetable oil. Cooking fat: Butter & extra light or light olive oil.Garlic: You can definitely go heavy on the garlic if you prefer garlicky flavor.Red onion will make the dish slightly more intense hence, reduce the amount a tad bit. Onion: Use either yellow onion or red onion.Seasonings for potatoes: Sweet paprika, thyme, oregano.Seasonings for chicken: Sweet paprika, thyme, poultry seasoning (optional), ground black pepper, red pepper flakes for subtle heat (skip if you are making the dish for kids or for someone who is heat intolerant).You can sub the baby potatoes with unpeeled Yukon gold or yellow potatoes or red potatoes diced into large chunks. Potatoes: I used halved baby gold potatoes.You can use boneless skinless chicken thighs as well. ![]()
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