94 lines
5.0 KiB
Markdown
94 lines
5.0 KiB
Markdown
# Instant Pot Arroz con Pollo
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## Ingredients:
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- **4 bone-in, skin-on chicken thighs**: Season with salt, pepper, paprika, cumin, and a splash of lime juice or vinegar.
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- **1 1/2 cups long-grain white rice**: Rinsed until the water runs clear.
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- **3 cups low-sodium chicken broth**: Adjust if necessary based on the rice used.
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- **1 onion**: Finely chopped.
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- **1 bell pepper**: Finely chopped.
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- **2 cloves garlic**: Minced.
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- **1 teaspoon turmeric or saffron**: For color and flavor.
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- **1/2 cup peas**: Fresh or frozen.
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- **1/2 cup Spanish olives**: Pitted, whole or sliced.
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- **Olive oil**: For sautéing.
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- **Salt and pepper to taste**.
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- **Optional**: Chopped cilantro or parsley for garnish.
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- **Splash of white wine**: For deglazing (optional).
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## Instructions:
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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.
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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.
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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.
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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.
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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.
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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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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.
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## Tips:
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- **Adjust Salt**: Since Spanish olives can be salty and low-sodium broth is used, adjust the seasoning of your chicken and broth accordingly.
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- **Serving**: This dish can be served directly from the pot, making for an easy and elegant presentation.
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- **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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- **Flavor Boost**: Adding a bay leaf during the cooking process introduces an additional layer of flavor.
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- **Sealing the Instant Pot**: Ensure the seal is properly checked before cooking to avoid loss of pressure and undercooked ingredients.
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Enjoy your flavorful and hearty Instant Pot Arroz con Pollo!
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---
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# Slow Cooker Arroz con Pollo
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## Ingredients:
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- **Chicken**:
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- 4 boneless, skinless chicken breasts or thighs
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- **Rice**:
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- 1 ½ cups long-grain white rice, rinsed until water runs clear
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- **Liquid**:
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- 3 cups chicken broth
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- ½ cup tomato sauce or crushed tomatoes
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- **Veggies**:
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- 1 medium onion, finely chopped
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- 1 red bell pepper, chopped
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- 1 green bell pepper, chopped
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- 4 garlic cloves, minced
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- ½ cup frozen peas (to be added towards the end)
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- Optional: ¼ cup green olives, pitted and sliced
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- **Seasonings/Herbs**:
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- 1 teaspoon cumin
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- 1 teaspoon paprika
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- 1 teaspoon dried oregano
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- A pinch of saffron (or 1 tsp turmeric for color if saffron isn't available)
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- Salt and freshly ground black pepper to taste
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## Instructions:
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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.
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2. **Layering in Slow Cooker**: Place the onions, red and green bell peppers at the bottom.
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3. Evenly distribute the rinsed rice over the vegetables.
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4. Nestle the chicken pieces into the rice.
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5. Sprinkle the garlic, cumin, paprika, oregano, saffron (or turmeric), salt, and pepper over everything.
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6. Pour in the chicken broth, followed by the tomato sauce, ensuring the rice is well submerged.
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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.
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8. Approximately 20 minutes before the end of cooking time, scatter the frozen peas (and olives if using) over the top.
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9. Once cooking completes, gently mix to integrate the peas and olives throughout the dish. Adjust seasonings if necessary.
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10. Serve hot with desired garnishes.
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## Tips:
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- **Type of Chicken**: Chicken thighs may yield juicier results than breasts in a slow cooker.
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- **Rice**: Rinsing rice helps achieve a fluffier texture.
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- **Saffron vs. Turmeric**: Saffron offers a unique flavor and color, but turmeric can be used as a cost-effective alternative for color.
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- **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.
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- **Storage**: Leftovers can be refrigerated in an airtight container for up to 3 days.
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**Enjoy your warm and comforting Arroz con Pollo straight from the slow cooker!**
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