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Update docs/food_related/dishes/Arroz con Pollo.md

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docs/food_related/dishes/Arroz con Pollo.md
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## Ingredients:
- **4 bone-in, skin-on chicken thighs**: Season with salt, pepper, paprika, and cumin.
- **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 chicken broth**: Adjust if necessary based on the rice used.
- **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.
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- **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, and cumin. Let marinate for at least 30 minutes.
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 soft.
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, then remove and set aside.
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 little chicken broth to the pot, scraping up any browned bits from the bottom.
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.
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.
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## Tips:
- **Adjust Salt**: Since Spanish olives can be salty, adjust the seasoning of your chicken and broth accordingly.
- **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!