Ingredients
2 tablespoons vegetable oil
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground black pepper
1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
1 head garlic (about 12 cloves), cloves smashed and peeled
2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
2 teaspoons sugar
2 fresh bay leaves (or 4 dried)
1 cup white rice, rinsed well (until the water runs clear)
Preparation
Heat oil in a 6-quart multicooker set to the high “Saute” setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
Switch to “Pressure Cook” setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.
