Lisa's Southern Kitchen

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Ingredients:

• 2 lb. Boneless, Skinless Chicken Thighs, cut into 1 pieces

• 2 cups Onions, thinly sliced

• 1 tbsp. 4 Cloves Garlic, grated

• 1 tbsp. Fresh Ginger, grated

• 1 tsp. Spanish Paprika

• 1 Cinnamon Stick

• 2 tsp. Cumin Seeds, lightly crushed

• 2 tsp. Coriander Seeds, lightly crushed

• 2 tbsp. Tomato Paste

• 1/4 tsp. Chili Powder

• 2/4 cup Chicken Broth

• 1/2 cup Vegetable Oil

• Salt and Black Pepper to taste

Instructions:

1. In an instant pot, set to high “Saute” setting. Add in onion and black pepper. Cook, stirring, until tender about 10 minutes.
2. Add in garlic, chili powder and ginger, cumin, coriander, paprika, cinnamon stick, stir well and cook until fragrant about 2 minutes.
3. Pour in chicken broth and season the chicken with salt, black pepper. Add in the instant pot.
4. Cover instant pot with lid and cook on high “Pressure Cook” setting about 5 minutes.
5. Remove the lid from instant pot and stir and serve over cooked white rice.