# Instant Pot Arroz con Pollo

## Ingredients:

- **4 bone-in, skin-on chicken thighs**: Season with salt, pepper, paprika, cumin, and a splash of lime juice or vinegar.
- **1 1/2 cups long-grain white rice**: Rinsed until the water runs clear.
- **3 cups low-sodium chicken broth**: Adjust if necessary based on the rice used.
- **1 onion**: Finely chopped.
- **1 bell pepper**: Finely chopped.
- **2 cloves garlic**: Minced.
- **1 teaspoon turmeric or saffron**: For color and flavor.
- **1/2 cup peas**: Fresh or frozen.
- **1/2 cup Spanish olives**: Pitted, whole or sliced.
- **Olive oil**: For sautéing.
- **Salt and pepper to taste**.
- **Optional**: Chopped cilantro or parsley for garnish.
- **Splash of white wine**: For deglazing (optional).

## Instructions:

1. **Marinate Chicken**: Season chicken thighs with salt, pepper, paprika, cumin, and a splash of lime juice or vinegar. Let marinate for at least 30 minutes, or overnight for deeper flavor.

2. **Sauté Vegetables**: Set the Instant Pot to sauté mode. Add a bit of olive oil, then the onion, bell pepper, and garlic. Sauté until they start to soften and slightly caramelize.

3. **Brown Chicken**: Add chicken thighs skin-side down to brown on both sides, ensuring the skin is well-browned and crispy, then remove and set aside.

4. **Deglaze**: Add a splash of white wine (optional) or a little chicken broth to the pot, scraping up any browned bits from the bottom with a wooden spoon.

5. **Combine Ingredients**: Add the rinsed rice, turmeric or saffron, chicken broth, and Spanish olives to the pot. Stir to combine and ensure the rice is spread out evenly.

6. **Cook**: Place the chicken thighs on top of the rice mixture. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a 10-minute natural pressure release, then manually release any remaining pressure.

7. **Final Steps**: Stir in the peas, allowing them to warm through from the residual heat. If using, garnish with chopped cilantro or parsley before serving.

## Tips:

- **Adjust Salt**: Since Spanish olives can be salty and low-sodium broth is used, adjust the seasoning of your chicken and broth accordingly.
- **Serving**: This dish can be served directly from the pot, making for an easy and elegant presentation.
- **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- **Flavor Boost**: Adding a bay leaf during the cooking process introduces an additional layer of flavor.
- **Sealing the Instant Pot**: Ensure the seal is properly checked before cooking to avoid loss of pressure and undercooked ingredients.

Enjoy your flavorful and hearty Instant Pot Arroz con Pollo!

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# Slow Cooker Arroz con Pollo

## Ingredients:

- **Chicken**:
  - 4 boneless, skinless chicken breasts or thighs
- **Rice**:
  - 1 ½ cups long-grain white rice, rinsed until water runs clear
- **Liquid**:
  - 3 cups chicken broth
  - ½ cup tomato sauce or crushed tomatoes
- **Veggies**:
  - 1 medium onion, finely chopped
  - 1 red bell pepper, chopped
  - 1 green bell pepper, chopped
  - 4 garlic cloves, minced
  - ½ cup frozen peas (to be added towards the end)
  - Optional: ¼ cup green olives, pitted and sliced
- **Seasonings/Herbs**:
  - 1 teaspoon cumin
  - 1 teaspoon paprika
  - 1 teaspoon dried oregano
  - A pinch of saffron (or 1 tsp turmeric for color if saffron isn't available)
  - Salt and freshly ground black pepper to taste

## Instructions:

1. **Prepping Chicken**: If desired, briefly sear chicken pieces in a pan with a little oil over medium heat for 3-4 minutes on each side until they gain a golden hue. Set aside.
2. **Layering in Slow Cooker**: Place the onions, red and green bell peppers at the bottom.
3. Evenly distribute the rinsed rice over the vegetables.
4. Nestle the chicken pieces into the rice.
5. Sprinkle the garlic, cumin, paprika, oregano, saffron (or turmeric), salt, and pepper over everything.
6. Pour in the chicken broth, followed by the tomato sauce, ensuring the rice is well submerged.
7. Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours. Check halfway through to ensure there's adequate moisture. Add a little more broth or water if it seems too dry.
8. Approximately 20 minutes before the end of cooking time, scatter the frozen peas (and olives if using) over the top.
9. Once cooking completes, gently mix to integrate the peas and olives throughout the dish. Adjust seasonings if necessary.
10. Serve hot with desired garnishes.

## Tips:

- **Type of Chicken**: Chicken thighs may yield juicier results than breasts in a slow cooker.
- **Rice**: Rinsing rice helps achieve a fluffier texture.
- **Saffron vs. Turmeric**: Saffron offers a unique flavor and color, but turmeric can be used as a cost-effective alternative for color.
- **Serving**: Traditional garnishes might include roasted red pepper strips or additional olives. A side of fried plantains or a simple salad can complement the dish.
- **Storage**: Leftovers can be refrigerated in an airtight container for up to 3 days.

**Enjoy your warm and comforting Arroz con Pollo straight from the slow cooker!**
