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Chicken Delirious and Buttered Rice  (for Pressure Cooker)

Chicken Delirious and Buttered Rice (for Pressure Cooker)

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m


For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will work in a regular Dutch oven, but the cook time will be about 3 times as long. Be sure to add red pepper flakes in stages to achieve desired heat. I use 1 to 3 tablespoons!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet


  1. Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Place lid on pressure cooker and lock; bring to full pressure over medium heat until chicken is no longer pink in the center, 15 minutes. Release pressure according to manufacturer's instructions. Keep chicken mixture warm.
  2. While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
  3. Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.
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The only reason I didn't give it a five was for the veggies: I think 15 minutes was too long for them to cook. The flavor was amazing! And the chicken was delectably tender. Maybe cook the chicken and carrots for 7-8 minutes, cool immediately and then add the onions and peppers, give it a stir, and cook it another 7-8 minutes. Otherwise, my first taste of a Polynesian style chicken was a wonderful experience. Thanks for sharing!




It was just way too sweet tasting. And the whiskey flavor was super strong.




Delicious! I didn't have orange juice or whisky, so subbed chicken broth. I'll try it with OJ and whisky after we get some. I have had my pressure cooker for a while but always forget to use it, so I was excited to use it again. Just as easy--and quick--as I remembered! I thought the chicken and veggies were cooked perfectly, but I browned the chicken first, then dumped in the veggies, gave them a quick stir, added in the liquid, then popped the lid on and let it rip. This does make several servings, so I wish I'd made more rice, but I can easily make more for the leftovers. I didn't add cornstarch and all that--just dredged the chicken in flour and called it a day. There is a lot of liquid, sure, but it absorbs into the rice. I thought hubs might be unhappy with the vinegar flavor of this, but he didn't really complain at all. I loved it and look forward to making it again. Thanks for the recipe!

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