Enjoy this slightly spicy island flavor Caribbean Chicken and Sweet Potato. I like to serve with Black Beans and Pineapple Rice.
Course: Main Course
2large sweet potatoes, peeled & left whole
1/2 cuporange juice
1/2 cup chicken broth
5cloves garlic, minced
3lbs chicken thighs, boneless
1mango, peeled and cubed
1avocado, peeled and cubed
1 tbsp lime juice
If serving with black beans and pineapple rice, prep those separately on the stove. I used white jasmine rice, black beans and pineapple chunks with their juice combined with a little water and cooked as if it were plain rice.
Add chicken pieces to the bottom of the Instant Pot.
Blend together juice, broth, 1/4 salt, garlic, jalapeño, olive oil, cumin, thyme and pour over the chicken.
Top chicken with rack and place whole peeled sweet potatoes on top. Place & set lid to sealing, Pressure Cook function for 10 minutes. Let pressure Natural Release 10 minutes.
About 5 minutes prior to serving, gently toss mango, avocado, lime juice and salt to taste.
Once pressure is released, carefully remove sweet potatoes with a large serving spoon to a cutting board to slice. Serve chicken & sliced sweet potatoes topped with mango salsa, and beans & rice. If desired, drizzle some cooking juices over the rice.
Total Cook Time may vary with the time it takes for pot to come to pressure and natural release. 40 minutes is an estimate. Your total time may be different.