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Lemon belongs at the end of this pot of chicken and rice. Stirring in the zest and juice after pressure cooking keeps the finish bright, while onion, garlic and broth give the rice its savory base. Thin strips of boneless thigh cook among the grains, so each spoonful has chicken rather than a large piece balanced on top. This version uses white basmati rice and electric pressure cooking, with the appliance scope described below. Brown rice, whole chicken thighs and frozen chicken need different …