Ingredients

• 8 or 9 chicken drumsticks

• 2 cups Jasmine rice

• 2 large tomatoes, quartered

• 2 medium onions, sliced

• 5 garlic cloves, minced

• 2 carrots, chopped

• 1 teaspoon tomato paste

• 1½ tablespoons regular soy sauce

• 2¼ cups water

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• Two big handfuls of baby spinach

• Salt to taste

Serves 4.

Method

1. Season chicken with salt and brown, around 3 minutes per side. Remove and set aside.

2. Add in sliced onions and tomato paste, then saute for two minutes. Add dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute until fragrant.

3. Pour ½ cup water and deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon.

4. To prevent the "BURN" error, layer the browned chicken drumsticks and chopped carrots on top of the onion mixture. Add soy sauce and rice. Pour in remaining water. Make sure the rice is just submerged in the cooking liquid. Layer quartered tomatoes on top.

5. Cook on high pressure for 10 minutes + 10 minutes natural release. Release any remaining pressure and open the lid carefully.

6. Add the baby spinach and stir well.

7. Taste and season with more salt if needed.

Notes

• Chicken and rice will be fairly moist but the rice will soak up the extra moisture overnight.