Spicy-Sweet Chicken Thighs with Rainbow Chard and Lime Parsley Rissoto

Parsley Lime Rissoto

1 go rice rinsed

2 go broth

1 T. coconut oil

1/4 c. fresh chopped parsley

juice of 1 key lime

1/2 t. Sadaf fish seasoning

In preheated Instant Pot Pressure Cooker, in sauté mode, sauté rice in oil 2 minutes. Add remaining ingredients.  Steam under pressure 10 minutes in steam mode, let sit 5 minutes, release pressure, let sit another 5 minutes, serve. 

Chicken

2 t. onion powder

2 t. chili powder

1 t. cumin powder

1 t. smoked paprika

1/2 t. salt

1/2 t. finely ground white pepper

8 skinless boneless chicken thighs or 2 chicken breasts filleted. 

Preheat grill or broiler. Combine seasoning in bowl.  Toss chicken in bowl to coat. Grill or broil chicken 5 minutes each side. 

Optional:

Brush chicken one side with half mixture 

6 T. honey 

2 t. cider vinegar

Grill or broil 1 minute, flip and coat other side with remaining mixture, grill or broil one more minute or until chicken is done. Serve warm. 

Rainbow Chard

1 bunch rainbow chard, rinsed

1 slice bacon or ham

2 T. apple cider vinegar

1/4 c. water 

1 t. coconut aminos

1 t. fish sauce

1/2 t. Tajin seasoning (red pepper and lime)

Salt and Pepper to taste

Chop chard ribs and leaves in 1/4" slices, keeping ribs separate. Put 1/2 slice bacon in stock pot. Fry until cooked. Toss in ribs and sauté in bacon grease 1-2 minutes. Place leaves on top, add remaining ingredients and cover. Simmer 5 minutes, stir and serve hot.