Best 5 Instant Pot Chicken Thighs Marbella Recipes
Indulge in a delightful culinary journey with Instant Pot Chicken Thighs Marbella, a tantalizing fusion of Mediterranean flavors and modern convenience. This delectable dish, prepared in the trusty Instant Pot, offers a symphony of taste and aroma that will elevate your dinner table.
Savor the succulent chicken thighs, infused with a vibrant blend of spices, dried fruits, and a hint of sweetness from brown sugar, all enveloped in a luscious sauce. The tender chicken, infused with the essence of garlic, paprika, cumin, and saffron, falls off the bone with every bite.
Accompanying the chicken are a medley of colorful vegetables, each contributing its unique texture and flavor. Carrots and celery add a satisfying crunch, while red and green bell peppers infuse a vibrant sweetness. Chickpeas, with their nutty flavor and delicate creaminess, add a delightful contrast to the tender chicken.
The harmonious combination of ingredients is further enhanced by a luscious sauce, a delightful symphony of flavors. Juicy tomatoes, aromatic onions, and tangy capers meld together, creating a rich and flavorful base that complements the chicken and vegetables perfectly.
With the convenience of the Instant Pot, this dish comes together effortlessly. Simply brown the chicken thighs, add the vegetables and sauce ingredients, and let the magic of the Instant Pot work its wonders. In a matter of minutes, you'll have a delectable meal that is both satisfying and incredibly flavorful.
So, embark on this culinary adventure and discover the irresistible charm of Instant Pot Chicken Thighs Marbella, a dish that promises to delight your taste buds and leave you craving for more.
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
WEEKNIGHT CHICKEN MARBELLA
The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.
PRESSURE-COOKER CHICKEN MARBELLA
It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 908mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein.
INSTANT POT CHICKEN THIGHS MARBELLA
A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure cooker.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.
- Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.
INSTANT POT CHICKEN MARBELLA
This Instant Pot Chicken Marbella recipe is a easy and delicious weeknight dinner! Made with Chicken, onions, olives, and some fantastic spices - everyone at the table will love this dish. This family recipe for Chicken Marbella in the instant pot came from my mother-in-law, who makes delish soups and stews! She introduced me to this dish, and I absolutely loved it. This version comes together quickly in the Instant Pot for an easy weeknight dinner!
Provided by The Herbeevore
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Set the instant pot to Sauté Mode, heat the olive oil for a few minutes until very hot.
- Season the chicken with salt and pepper, and place skin down in the instant pot. Cook for 10 minutes until the skin of the chicken begins to brown. Flip over and cook for another 7 or 8 minutes. Remove chicken from the Instant Pot And transfer to a plate.
- To the instant pot, add the garlic and sauté for 2 or 3 minutes until it begins to brown. Add the wine and deglaze the bottom, scraping any pieces of chicken or garlic that stuck to the bottom of the pot.
- Add the onion, carrots, potatoes, prunes, olives, capers, Vegetable stock, brown sugar and oregano. Stir to combine.
- Place the wire rack insert over the Vegetables, and add the chicken, skin side up.
- Seal the lid, and set the instant Pot to Manual or Pressure Cook and cook on high for 15 minutes. Allow to naturally release afterwards.
- Carefully remove lid, and taste for seasoning. Serve over rice or noodles.
Nutrition Facts : Calories 396 kcal, Carbohydrate 63 g, Protein 24 g, Fat 21 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 111 mg, Sodium 706 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 13 g, ServingSize 1 serving
Tips:
- To ensure the chicken thighs are cooked evenly, make sure they are all roughly the same size. If you have a mix of large and small thighs, cook the larger ones for a few minutes longer.
- Don't overcrowd the Instant Pot. If you're cooking a large batch of chicken thighs, cook them in batches or use a larger Instant Pot.
- To prevent the sauce from scorching, make sure to deglaze the Instant Pot after cooking. This means adding a little bit of liquid, such as water or broth, to the pot and stirring to loosen any browned bits.
- If you want a thicker sauce, you can simmer it for a few minutes after cooking. You can also add a cornstarch or flour slurry to the sauce to thicken it.
- Serve the chicken thighs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Instant Pot Chicken Thighs Marbella is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own home.
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