2
Make the Cover Recipe
Arroz con Pollo (Latin Style Chicken and Rice)
This is the classic Latin rice with chicken made in the pressure cooker for a
complete meal in just a few minutes. This recipe can easily be cut in half to
make 4 servings
8 bone in skin on chicken thighs well trimmed of extra fat and skin
salt and pepper to taste
1 tablespoon olive oil
2 carrots peeled and chopped
1 onion peeled and chopped
1 green or Italian frying pepper chopped
1 yellow bell pepper chopped
1 red bell pepper thinly sliced
1 tomato chopped
1
/
2
teaspoon saffron threads or 1 teaspoon turmeric
2 cups rice medium grain or long grain
2
1
/
2
cups chicken stock or broth
1 cup frozen green peas soaked in hot water to thaw
2 tablespoons chopped fresh cilantro
• Pat the chicken thighs dry and season with salt and pepper. Place the pressure
cooker pot over medium high heat and add the 1 tablespoon of olive oil.
When almost smoking add 3 of the chicken thighs skin side down and cook
until golden brown, about 5 - 7 minutes, and remove to a plate and continue
browning the rest of the chicken and set aside.
• Add the onions carrot and peppers to the pot and cook stirring for 5 - 7
minutes of until the vegetables soften. Add the saffron or turmeric and
tomatoes and stir again. Add the rice and stir to combine.
• Add the chicken pieces to the pot pushing them into the rice mixture. Add the
stock. Place the lid on the pressure cooker and cook on high pressure for 12
minutes and let stand for 15 minutes and remove the lid and add the peas and
stir.
• Remove the chicken from the rice and scoop the rice onto a platter add the
chicken on top and sprinkle with chopped cilantro and serve.
Prep Time: 10 minutes
Cooking Time: 35 - 40 minutes, plus 15 minutes resting time
Serves: 8
