This has been one of my go-to meals this year. Mostly because I'm both tired and lazy; and after work, I just want something simple without a lot of prep. Thank goodness that the Ninja Foodi still works after two years. This uses the stainless steel rack insert that the NF comes with.
In the NF, insert stainless steel rack and add 1 cup of water.
On the rack, place frozen chicken thighs.
Season to your liking. I use sea salt, fresh ground black pepper, and garlic powder.
No pre-heating needed.
NF settings: 10 minutes on HIGH. Natural release 20 minutes.
Stab with meat thermometer in the thickest part of the thigh. Should read at least 165 F. If not, flip the thighs over and set NF to air crisp settings (390 F) for 5 minutes.
You can use the same prep time doing other things while the chicken is cooking; such as preparing a vegetable dish stovetop or a salad or whatever.
You can cook rice at the same time; though I have not tried this because the chicken needs that water to pressure cook & steam to perfection; the rice also uses the same amount of water to cook. The remaining liquid is essentially chicken broth and can be used or consumed.
Side note: when chicken thighs (bone-in with skin) are on sale ($0.99/lb or BOGO) at my local Fred Meyer grocery store, I buy . . a lot. Half gets baked or grilled, then eaten in meals for the week. I freeze the rest in 2 thighs per resealable quart bag.
Let's say that you did nothing at meal time with the leftover chicken broth. You could add more water and add uncooked rice to make a congee for breakfast tomorrow. Or, you could add more water to that the liquid volume is back to 1 cup and make a batch of pressure cooked steamed rice (1 minute on HIGH, 10 minutes natural release).
