I had some problems with our pressure cooker last night. But once I got it working right, what emerged was pretty awesome. I had it for lunch today and thought I should write down the recipe. So here goes.
The dish is made out of three main parts, and I’ll address each of those separately although you can make them somewhat in parallel.
The easiest part is cilantro rice. Take 2 cups of dry sushi rice and steam it in a rice maker. Chop 1/2 to 3/4 of a bunch of cilantro, and mix it in, along with a little salt to taste.
Start with 4 chicken thighs (bone in, skin on). Put them in a big plastic bag with some adobo seasonings. I use Goya brand. I think it’s made of mainly salt, garlic powder, and onion powder though I’m not exactly sure.
Shake the chicken around so the pieces have some seasoning all over.
Then, grill the chicken thighs over direct flame. Feel free to burn the skin, because you’re going to remove it anyhow. Once the chicken is cooked, take it off the grill and let it rest a little. After cooling some, remove the skin and discard it.
Chop a yellow onion and mince 2 cloves of garlic. Heat some cooking oil in the bottom of a pressure cooker to high heat. Throw in the onion and garlic and fry them up.
Meanwhile, measure out 2 cups of dried pinto beans. Once the garlic and onion are nicely fried, toss in the beans. Then add 4 cups of chicken broth, 2 cups of water, some salt (not too much), a half cup of spicy salsa, and a bottle of crappy “Mexican” beer like Corona.
Put the chicken thighs on top of all this, seal up the pressure cooker, and let everything come to a boil. Once it does, turn down the heat to low and let it all cook for 90 minutes or so.
Once the borracho beans are cooled enough to open the lid of pressure cooker, get a bowl ready. In the bowl, lay down a layer of cilantro rice. Then, on top of that, put a layer of the bean mixture. And then a little grated cheddar cheese. Then some of the chopped tomato. Finally, put one of the chicken thighs on the very top.
The chicken is going to be nearly falling off the bone at this point because it’s so tender, so be careful that it doesn’t just disintegrate on the way from the crock pot to your bowl.
And now, enjoy!