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ARROZ CON POLLO
1 3 to 3
1
⁄
2
-poundchicken,cutup •••••••
Paprika 1 10-ounce package frozen
Salt and pepper green peas
2 tablespoons olive oil 1 cup sliced green olives
2 medium onions, chopped 1 tomato, peeled, chopped
1 clove garlic, minced 1 4-ounce jar pimientos,
1
1
⁄
2
cups chicken broth drained, sliced
1 bayleaf •••••••
1
⁄
2
teaspoon crushed red pepper 2 cups cooked long grain rice,
1
⁄
4
teaspoon crushed saffron warm (see page 33)
threads
Sprinkle chicken with paprika, salt, and pepper. Pour oil into pressure cooker. Turn heat selector to me-
dium and brown chicken, a few pieces at a time, and remove. Add onions and garlic to pressure cooker.
Sauté until tender. Return chicken to pressure cooker. Add chicken broth, bay leaf, red pepper, and
saffron. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH
A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR. Release pressure quickly. Remove chicken. Stir in peas, olives, tomato, and pimientos. Return
chicken to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and COOK
0 MINUTES. Let pressure drop of its own accord. Stir in cooked rice.
Nutrition Information Per Serving 6 servings
462 Calories, 19 g Fat, 93 mg Cholesterol
HERBED CHICKEN
3 pound chicken, cut into serving 1 tablespoon chopped parsley
pieces and skinned
1
⁄
2
cup chopped celery leaves
Salt and pepper 1 teaspoon dry oregano
2 tablespoons vegetable oil 1 teaspoon dry basil
1 onion,chopped •••••••
1 tablespoon chopped garlic 1 cup pitted black olives
1 cup chicken broth 2 tablespoons flour
1
⁄
2
cup water 2 tablespoons cold water
Season chicken with salt and pepper. Pour vegetable oil into cooker. Turn heat selector to medium and
sauté onion and garlic; remove. Brown chicken. Add onion, garlic, and remaining ingredients except
black olives, flour, and water. Close cover securely. Place pressure regulator on vent pipe and COOK
8 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Release pressure quickly. Remove chicken to a warm dish. Add olives
to liquid and heat. Mix flour with cold water; stir into hot broth. Cook and stir liquid until mixture boils
and thickens. Pour sauce over chicken.
Nutrition Information Per Serving 6 servings
358 Calories, 22 g Fat, 104 mg Cholesterol