Pressure Cooker Arroz con Pollo

• Gluten free

• Meat

  • 1/4 2 lb boneless, skinless chicken thighs, boneless skinless

• Produce

  • 5 cloves Garlic
  • 1 tsp Oregano, dried
  • 1/2 cup Peas, sweet
  • 1/2 Red bell pepper
  • 1 Spanish onion, medium

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 1 1/2 cups White rice, long grain

• Baking & Spices

  • 1/2 slice Pimiento or smoked piquillo peppers
  • 1 tsp Saffron threads
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 3 tbsp Water

Found on pressurecookingtoday.com

Description

Ingredients

• 1 teaspoon saffron threads, crushed
• 3 tablespoons warm water
• 2 lb. boneless, skinless chicken thighs, cut into quarters
• 2 teaspoons salt
• 5 cloves garlic, pressed
• 1/4 cup vegetable oil
• 1/2 red bell pepper, diced
• 1 medium Spanish onion, diced
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 1/2 cups uncooked long-grain white rice
• 1/2 slice pimiento or smoked piquillo peppers, for garnish
• 1/2 cup sweet peas, drained for garnish

Directions

• In a small bowl, add the saffron threads to the warm water and set aside.
• Clean and pat dry the chicken. Rub the chicken all over with the salt and garlic. If you have time, cover and chill for 30 minutes
• Select the browning/sauté setting and preheat the pressure cooking pot. Add oil and chicken and brown, stirring occasionally, for 3 minutes. Add the bell pepper and onion and sauté for 3 minutes more.
• Add the cumin, oregano, chicken stock, rice and the saffron mixture and stir to combine.Bring to a boil and cook for 5 minutes. Lock lid in place. Select high pressure and 17 minutes cook time.
• When timer beeps, let the pressure release naturally. After the pressure is released, open the cooker and fluff the rice with a fork. Serve on a large platter garnished with slice pimiento or piquillo peppers and sweet peas.