Arroz Con Pollo Chicken
Source of Recipe
Presto
List of Ingredients
RICE:
1 cup long grain white rice
1 1/2 cups water
1 cup CHICKEN:
3 pounds chicken, cut into serving pieces
paprika, salt and pepper
2 tablespoons oil
2 medium onions, chopped
1 clove garlic, minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
14 ounces chicken broth
1 tomato, peeled and chopped
10 ounces frozen green peas
1 cup sliced green olives
1 4 ounces jar pimento, slicedRecipe
Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken. Remove water and rack or basket from pressure cooker.
Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Saute onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered. Makes 4 to 6 servings.
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