Dinner

Sweet & Sour Chicken Thighs, Cauliflower & White Rice

Step 1 of 6

Add the rice, water, and butter to the pot and stir until combined.

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Step 2 of 6

Place all Level 2 ingredients in a medium bowl and toss until fully combined.

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Step 3 of 6

Place a 10-inch sheet of aluminum foil on a flat surface. Add cauliflower mixture to the center and fold the edges up around the mixture to make an open packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the rice mixture.

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Step 4 of 6

Season the chicken thighs on both sides with canola oil, salt, and pepper. Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer.

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Step 5 of 6

Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Step 6 of 6

When cooking is complete, remove the entire rack. Stir the rice and pour sweet & sour sauce over the chicken thighs. Serve with cauliflower.

Ingredients

LEVEL 1 (BOTTOM OF POT)

1 cup medium-grain white rice, rinsed (until water runs clear)
2 cups water
1 1/2 tablespoons butter (or canola oil)

LEVEL 2 (BOTTOM LAYER OF RACK)

1/2 head cauliflower, cut in 2-inch florets
2 tablespoons canola oil, divided
3 tablespoons panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired

LEVEL 3 (TOP LAYER OF RACK)

4 bone-In chicken thighs
1/2 cup sweet & sour sauce, set aside

Cooking method:

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™