My mother-in-law gave me this recipe. Since it took a long time on the stove, I cut it in half and adapted it for Instant Pot. It worked out perfectly! Acapulco chicken is mild, but flavorful: full of tender chicken, savory spices, and rice.
Press the saute button and when it says “Hot”, sear for 5 minutes on each side, coating the pan with the oil first:
1 T. oil
8 chicken drumsticks
Even with oil, the chicken will probably stick a little, but that’s okay. The goal is for it to get somewhat browned.
(Air fryer option: Cook the drumsticks for 15 minutes at 400 degrees.)
Remove the chicken to a plate and saute until starting to brown slightly:
1 onion, chopped
Add to the onion and stir for 1 more minute:
1 T. minced garlic
Pour into the pot and deglaze it (scraping up anything that’s stuck):
1/2 c. water
Add the remaining ingredients in this order (don’t stir):
the browned chicken pieces
2 c. uncooked white rice
1 T. chicken bouillon
2 c. water
1 small can green chilies
1 can diced tomatoes
1/2 t. salt
Cook at high pressure for 12 minutes, then natural release for 10. Stir slightly before serving to mix in the tomato chunks and distribute the chicken pieces. Serve the Acapulco chicken with your favorite taco toppings such as sour cream, cheese, or olives. It also tastes great rolled up in a burrito.
P.S. I have no idea if this dish has anything to do with Acapulco.