Arroz con Pollo (Chicken and Rice) , Pressure Cooker

salt and pepper, to taste
2, 4 lbchickens, cut into eight pieces, with the skin removed
3 tablespoonsolive oil
12 ounceschorizo sausage
1/2 cup white wine
1-1/2 cups chopped onion
2 clovesgarlic, peeled and minced
2 cupsred bell pepper, cored, seeded, and diced
2 cupscanned plum tomatoes, seeded and chopped coarsely
2-1/2 cupslong-grain white rice, uncooked
1-1/2 cupfrozen peas
3 cupschicken broth or stock
1 teaspoonsalt


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.

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