BBQ CHICKEN DRUMSTICKS – INSTANT POT RECIPES
Provided by Dr. Karen Lee
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
- Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
- Press Poultry or Pressure Cook function on the Instant Pot and set the time to 20 minutes.
- Preheat the oven to Broil. Line a cookie sheet with parchment paper.
- When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
- Coat the drumsticks with the BBQ rub evenly.
- Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
- Serve immediately. Enjoy!
SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES
Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.
Provided by David Bonom
Total Time 32 minutes
Yield Serves 4 (serving size: about 1 1/3 cups)
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
Nutrition Facts : Calories 224 calories, CarbohydrateContent 15 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 22.7 g, SaturatedFatContent 4.5 g, SodiumContent 463 mg
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