Kloosterpot

Instant Pot Arroz Con Pollo

Name: Instant Pot Arroz Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 ½ lbs chicken thighs (whole, boneless, skinless); 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon smoked paprika; ——; ¼- ½ teaspoon saffron; 2 tablespoons warm water; —–; 2 tablespoons olive oil; 1 onion, diced or sliced; 1 red bell pepper, diced; 1 carrot, diced; 4 cloves garlic, rough chopped; 1 1/2 cup chicken stock or broth (see notes, varies depening on rice you use); ¼ cup white wine; 2 teaspoons dried oregano; 2 teaspoons smoked paprika if you like.; 2 teaspoon cumin; 1 tablespoon chili powder; 2 teaspoons salt; ½ -1 teaspoon chili flakes; 1 14.5 ounce can of diced tomatoes (fire-roasted are nice) with the juices; 1 cup white rice, rinsed (use medium-grain or short-grain white rice) or see notes for other varieties -IMPORTANT!; ¼ cup sliced green olives; 1- 2 cups peas (frozen are fine, or sub shelled edamame); a squeeze of fresh lime; Optional Garnishes: lime wedges, warm tortillas, queso fresco cheese or sour cream, avocado, fresh Italian parsley.

6 servings

porties

15 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

1 ½ lbs chicken thighs (whole, boneless, skinless)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon smoked paprika

——

¼- ½ teaspoon saffron

2 tablespoons warm water

—–

2 tablespoons olive oil

1 onion, diced or sliced

1 red bell pepper, diced

1 carrot, diced

4 cloves garlic, rough chopped

1 1/2 cup chicken stock or broth (see notes, varies depening on rice you use)

¼ cup white wine

2 teaspoons dried oregano

2 teaspoons smoked paprika if you like.

2 teaspoon cumin

1 tablespoon chili powder

2 teaspoons salt

½ -1 teaspoon chili flakes

1 14.5 ounce can of diced tomatoes (fire-roasted are nice) with the juices

1 cup white rice, rinsed (use medium-grain or short-grain white rice) or see notes for other varieties -IMPORTANT!

¼ cup sliced green olives

1- 2 cups peas (frozen are fine, or sub shelled edamame)

a squeeze of fresh lime

Optional Garnishes: lime wedges, warm tortillas, queso fresco cheese or sour cream, avocado, fresh Italian parsley.

Instructies

Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!

Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler – totally fine if in a hurry)!

In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)

Heat oil in a 6 quart Instant Pot, using the “saute” function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.

Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits – getting into all those corners (this is absolutely imperative to preventing the burn error!!!).

Stir in the remaining spices and salt.

Stir in the tomatoes and their juices.

Rinse the rice (important) and sprinkle it evenly over top – do not stir!

Place the seasoned chicken over top of the rice, nestling it in a bit.

Pressure cook on High for 10 minutes.

Naturally release, for 10 minutes.

Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.

Squeeze with lime and serve with the optional garnishes.

Voedingswaarde

Portiegrootte

Calorieën

382

Totale vet

10.9 g

Verzadigd vet

2.2 g

Onverzadigd vet

Transvet

0 g

Cholesterol

106.5 mg

Natrium

1095 mg

Totale koolhydraten

44.3 g

Voedingsvezels

3.5 g

Totale suikers

5.1 g

Eiwit

28 g