Arroz con Pollo

By RhondaI

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

Ingredients

• 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
• 1/2 cup white wine
• 1 cup chopped onion
• 2 cloves garlic, peeled and minced
• 1 1/2 cups red bell pepper, cored, seeded, and diced
• 2 cups canned plum tomatoes, seeded, and chopped coarsely
• 1 cup long-grain white rice, uncooked
• 1/2 cup frozen peos
• 3 cups chicken broth or stock
• 1 tsp. salt

Details

Servings 4
Preparation time 15mins
Cooking time 22mins

Preparation

Step 1

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.