Raiding the freezer tonight and trying to come up with dinner. When in doubt frozen chicken thighs and my Instant Pot to the rescue! I often go for an Asian flair when cooking chicken this way so wanted to try something new.

I know, I know it needs more color…i wish I had red beets and cilantro but I only had golden beets and no garnish. Next time!

It had a great tangy and spicy bite and the gravy over the roasted potatoes was perfect.

Ingredients:

5-6 boneless skinless chicken thighs (I almost always use frozen)
1/4 cup Reposado Tequila
3/4 cup chicken stock
1 tbsp minced garlic
1 tsp cumin
1 tsp paprika
1/2 tsp coriander
1/2 tsp chili powder
1 tsp kosher salt
1 tsp black pepper
Juice of one lime
2 tbsp all purpose flour
1/4 cup chopped fresh cilantro

Instructions:

In a small bowl mix Tequila, chicken stock, spices, garlic and lime juice.

Add chicken to the Instant Pot and pour sauce mix over the pieces.

Cook on Poultry setting for 20 minutes (reduce to 13 minutes if not frozen). Quick release when cooking is completed.

Remove chicken and set aside. Turn Instant Pot to sauté setting. In a small container add 1/2 cup of hot water and 2 tbsp flour. Shake well. When all lumps are gone add to Instant Pot and let thicken stirring frequently with a whisk. When it is the consistency of gravy you are ready to serve. Garnish with cilantro.

I made this with roasted beets and potatoes and the gravy goes great with everything.

Serves 4 people, 231 calories