Arroz con Pollo

This is a pressure cooker recipe with rave reviews. 5 stars!

Arroz con Pollo

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  • Prep Time


  • Total Time


  • Servings



  • Arroz con Pollo (Chicken and Rice)

  • Servings: 4-6

  • Prep Time: 15 minutes

  • Cooking Time: 7 minutes under pressure

  • Indredients

  • Salt and pepper

  • One 3 lb chicken, cut into eighths with the skin removed

  • 3 tbsp. olive oil

  • 1 chorizo sausage

  • ½ cup white wine

  • 1 cup chopped onion

  • 2 cloves garlic, peeled and minced

  • 1½ cups red bell pepper, cored, seeded, and diced

  • 2 cups canned plum tomatoes, seeded, and chopped coarsely

  • 1 cup long-grain white rice, uncooked

  • ½ cup frozen peos

  • 3 cups chicken broth or stock

  • 1 tsp. salt


1. Liberally salt and pepper the chicken. 2. Heat 2 tbsp. of olive oil in the pressure cooker, using the BROWN setting. In batches, brown the chicken. Set aside. Add the chorizo and cook for 1 minute. Add the browned chicken to the pressure-cooker. Pour in the wine and cook for 2 minutes. Remove tonents with all juices and set aside. 3. Heat the remaining 1 tbsp. of olive oil in the pressure cooker. Add onion, garlic, and red bell pepper. Heat until the onion is soft. Add tomato and rice and cook for 1 minute. Add peas, stock, salt, chicken, and chorizo, with oil juices. Mix well. 4. Cover and set to high pressure. Cook for 7 minutes. 5. Release the pressure using the quick-release method. 6. Remove lid. 7. Fluff rice and serve.


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