Instant Pot Arroz Con Pollo
Ingredients
The chicken
-
1 ½
lbs
chicken thighs (whole, boneless, skinless)
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
smoked paprika
-
¼–½
teaspoon
saffron
-
2
tablespoons
warm water
The base
-
2
tablespoons
olive oil
-
1
onion
diced or sliced
-
1
red bell pepper
diced
-
1
carrot
diced
-
4
cloves
garlic, rough chopped
-
1 ½
cups
chicken stock or broth
-
¼
cup
white wine
-
2
teaspoons
dried oregano
-
2
teaspoons
smoked paprika (optional)
-
2
teaspoons
cumin
-
1
tablespoon
chili powder
-
2
teaspoons
salt
-
½–1
teaspoon
chili flakes
-
1
14.5 ounce can
diced tomatoes (fire-roasted are nice) with juices
-
1
cup
white rice, rinsed
-
¼
cup
sliced green olives
-
1–2
cups
peas (frozen are fine)
-
1
squeeze
fresh lime
Optional garnishes
-
1
lime
wedges
-
1
portion
warm tortillas
-
1
portion
queso fresco cheese or sour cream
-
1
portion
avocado
-
1
portion
fresh Italian parsley
Instructions
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Soak saffron threads in warm water.
- Heat olive oil in the Instant Pot and sauté onions for 2-3 minutes.
- Add garlic, bell pepper, and carrots, cooking for an additional 2-3 minutes.
- Add saffron water, chicken broth, and white wine, and bring to a simmer.
- Stir in the remaining spices and salt, followed by the diced tomatoes.
- Rinse the rice and sprinkle it evenly over the mixture without stirring.
- Nestle the seasoned chicken over the rice.
- Pressure cook on high for 10 minutes and naturally release for 10 minutes.
- Shred the chicken and stir in olives and peas, heating through.
- Squeeze lime juice over the dish and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
382
Total fat
10.9g
Total carbohydrates
44.3g
Total protein
28g
Sodium
1095mg
Cholesterol
106.5mg
You might also like