I received a grill pan and a pressure cooker for my birthday this year, and I use them both to make a simple, delicious, fast supper. You can make the rice the regular way if you don’t have a pressure cooker, it will just take a little more attention. Grill pans are cheap, can have fold-down handles, and take up very little space, so I would get one if you make chicken often.
I start by making rice in the pressure cooker. This takes a little more than 20 minutes, because pressure cookers take time to get pressurized – the cooking itself takes about 10 minutes.
Put rice, water, about a teaspoon of salt, and a dash of oil in the pressure cooker, and give it a mix with a spoon. You need 1.5 times water to rice, and I’d suggest making more rice than in a conventional pot, because it doesn’t seem like as much, though it will be fully cooked.
My pressure cooker has a rice setting, so after I close the lid, all I have to do is press the button.
While the pot pressurizes, cut your chicken into thin pieces.
Drizzle a little olive oil onto the grill pan and turn on the flame. You can use PAM, too.
Lay the chicken on the grill pan. When you start, you will need to crowd the pan. By the time you’re done, there will be more space and the chicken will have already started to cook.
Around now, the pressure cooker should start to cook the rice, and begin teh countdown until it is ready.
When the chicken is white on all edges, sprinkle the pieces with some allspice or salt and pepper, and start to flip the pieces over.
When both sides have some brown grill marks, remove a couple of pieces from the pan. Cut them open to check if they are fully cooked.
At around the same time, the rice should finish cooking, and the pressure cooker will switch to keep warm.