Arroz con Pollo (Chicken and Rice) , Pressure Cooker
|salt and pepper, to taste|
|2, 4 lb||chickens, cut into eight pieces, with the skin removed|
|3 tablespoons||olive oil|
|12 ounces||chorizo sausage|
|1/2 cup ||white wine|
|1-1/2 cups|| chopped onion|
|2 cloves||garlic, peeled and minced|
|2 cups||red bell pepper, cored, seeded, and diced|
|2 cups||canned plum tomatoes, seeded and chopped coarsely|
|2-1/2 cups||long-grain white rice, uncooked|
|1-1/2 cup||frozen peas|
|3 cups||chicken broth or stock|
Liberally salt and pepper the chicken. Heat 2 tablespoons 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 contents with all juices and set aside.
Heat the remaining 1 tablespoons 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 all juices. Mix well. Cover and set to high pressure. Cook for 10 minutes.
Release the pressure using the quick-release method. Remove lid. Fluff rice and serve.
Recipe courtesy of Deni, Reprinted with permission.