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Electric Pressure Cooker
Method
1. Liberally salt and pepper the chicken.
2. Heat 2 tbsp. of olive oil in the pressure cooker, using the
BROWN setting. In batches, brown the chicken. Set aside. Add
the chorizo and cook for 1 minute. Add the browned chicken
to the pressure cooker. Pour in the wine and cook for 2
minutes. Remove contents with all juices and set aside.
3. Heat the remaining 1 tbsp. of olive oil in the pressure cooker.
Add onion, garlic, and red bell pepper. Heat until the onion is
soft. Add tomato and rice and cook for 1 minute. Add peas,
stock, salt, chicken, and chorizo, with all juices. Mix well.
4. Cover and set to high pressure. Cook for 7 minutes.
5. Release the pressure using the quick-release method.
6. Remove lid.
7. Fluff rice and serve.
Recipes
Arroz con Pollo (Chicken and Rice)
Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
Salt and pepper
One 3 lb. chickens, cut into eighths with the skin removed
3 tbsp. olive oil
1 chorizo sausage
1
/2 cup white wine
1 cup chopped onion
2 cloves garlic, peeled and minced
1
1
/2 cups red bell pepper, cored, seeded, and diced
2 cups canned plum tomatoes, seeded and chopped coarsely
1 cup long-grain white rice, uncooked
1
/2 cup frozen peas
3 cups chicken broth or stock
1tsp. salt