INSTANT POT ARROZ CON POLLO (CHICKEN WITH RICE)
Arroz con Pollo means "rice with chicken" in Spanish and it is a crown jewel in such cuisine. Bot no two recipes are alike. I like mine a with a smooth texture and with chorizo tossed in for good measure.
Provided by Jeffrey
Categories Meat
Time 27m
Number Of Ingredients 17
Steps:
- Add the oil and butter to the Instant Pot, hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. Once the butter's melted, add in the saffron and allow it to sauté in the butter and oil for 30 seconds.
- Next, add in the onions and peppers and sauté for 3 minutes. Then, add the garlic and sauté for another minute
- Now, add in the chicken and chorizo and stir in the pot. Add in the paprika, cumin, parsley flakes and chili powder. Stir constantly for 3 minutes so the chicken sears and also making sure the spices don't stick to the bottom of the pot (we want it to be nice and clear)
- Add in the white wine and allow everything to simmer in it for a minute. Then, add in the broth, lime juice and can of diced tomatoes. Stir well and allow it to come to a bubble (make sure it does this, even if ever so slightly)
- Once bubbling, add in the rice but make sure you don't stir it in - just lightly submerge it under the broth with a mixing spoon
- Secure the lid in sealing mode, hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" on High Pressure for 10 minutes. Quick release when done (NOTE: Because all pots seem to be calibrated slightly differently with different sensitivity levels, if for whatever reason you receive a "burn" message AFTER the pin has come up and the time begins to countdown, DO NOT FREAK OUT. Simply ignore it. It is only because there is a lot of volume in the pot with the rice mixed with everything else but there is also plenty of liquid as well. It will continue cooking, countdown won't be affected, and it will come out perfectly. If you receive a "burn" notice BEFORE the pin pops up, simply remove the lid, go back to the "Sauté" setting adjust so it's on "More" or "High", place the lid on top in the venting position and allow it to cook for about 15-20 minutes, stirring occasionally. It will be perfect this way too but it is unlikely this will happen)
- When the lid comes off, it may appear there is a lot of liquid left, but that's an illusion. Give everything a stir from the bottom up and the excess liquid will magically become a lush and velvety sauce for this astounding Arroz con Pollo. Let it set for about 5 minutes and the sauce will thicken significantly as it cools down a bit
- Place in a serving dish and enjoy with some fixins' such as sour cream, salsa or my contest-winning roasted garlic guacamole and refried beans!
Nutrition Facts : Calories 1177 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 71 grams fat, Fiber 3 grams fiber, Protein 77 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 2729 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat
INSTANT POT® PUERTO RICAN ARROZ CON POLLO
My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
- Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
- Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.
Nutrition Facts : Calories 632 calories, Carbohydrate 66.1 g, Cholesterol 83.5 mg, Fat 24.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 7.5 g, Sodium 2578.7 mg, Sugar 3.6 g
INSTANT POT ARROZ CON POLLO
Instant Pot Arroz con Pollo - made in a fraction of the time! This Spanish version is infused with saffron and smoked paprika and full of amazing flavor! See notes for stovetop version. Please read recipe notes about the "Burn Error" before starting. Updated recipe 3/11/20
Provided by Sylvia Fountaine
Categories main
Time 45m
Yield 6
Number Of Ingredients 27
Steps:
- Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!
- Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler - totally fine if in a hurry)!
- In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)
- Heat oil in a 6 quart Instant Pot, using the "saute" function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.
- Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits - getting into all those corners (this is absolutely imperative to preventing the burn error!!!).
- Stir in the remaining spices and salt.
- Stir in the tomatoes and their juices.
- Rinse the rice (important) and sprinkle it evenly over top - do not stir!
- Place the seasoned chicken over top of the rice, nestling it in a bit.
- Pressure cook on High for 10 minutes.
- Naturally release, for 10 minutes.
- Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.
- Squeeze with lime and serve with the optional garnishes.
Nutrition Facts : Calories 382 calories, Sugar 5.1 g, Sodium 1095 mg, Fat 10.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 3.5 g, Protein 28 g, Cholesterol 106.5 mg
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