Instant Pot Arroz con Pollo (Chicken with Rice) - Pressure Luck Cooking

Name: Instant Pot Arroz con Pollo (Chicken with Rice) - Pressure Luck Cooking
Ingredients: 2 tbsp of olive oil; 2 tbsp (1/4 stick) of butter; 1/2 tsp of saffron (a key flavor ingredient, so I strongly suggest you use it if possible. If not, it’s not the end of the world and it will still taste fabulous); 1 medium yellow onion, diced; 1 red bell pepper, diced; 1 tbsp of crushed garlic; 1.5 – 2 lbs of chicken thighs (boneless & skinless preferred), cut into bite-sized pieces; 1 lb of Chorizo (Spanish sausage), sliced into 1/4″ discs (I used pre-cooked sausage that is in links at the market so it was sliceable but some Chorizo is in a tube and is crumbled like ground beef. Either is fine but I prefer the pre-cooked links); 1 cup of a dry white wine like chardonnay or sauvignon blanc (or 1 cup more of broth if not using); 2.5 – 3 cups of chicken broth (I used 3 tsp of Chicken Better Than Bouillon + 3 cups of water; NOTE: use 3 cups for an extra smooth sauce-like consistency and 2.5 cups for slightly less sauce); 14.5 oz can of diced tomatoes, with their juices; 14 oz of Goya Arroz Amarillo/Yellow Rice (I use this specific rice for this dish as it contains wonderful flavor spices – you can use the low sodium version as well); Juice of 1 lime; 2 tsp of dried parsley; 2 tsp of smoked or regular paprika; 2 tsp cumin; 1 tsp chili powder

"So one of my all-time favorite dishes whenever I go to a Spanish (and some Mexican) restaurants is the classic Arroz con Pollo, which translates to Rice & Chicken (or Chicken & Rice). It may sound pretty basic from the sound of it, and it is. But only in how easy it is to make....Read More..."

INGREDIENTS

•

2 tbsp of olive oil

•

2 tbsp (1/4 stick) of butter

•

1/2 tsp of saffron (a key flavor ingredient, so I strongly suggest you use it if possible. If not, it’s not the end of the world and it will still taste fabulous)

•

1 medium yellow onion, diced

•

1 red bell pepper, diced

•

1 tbsp of crushed garlic

•

1.5 – 2 lbs of chicken thighs (boneless & skinless preferred), cut into bite-sized pieces

•

1 lb of Chorizo (Spanish sausage), sliced into 1/4″ discs (I used pre-cooked sausage that is in links at the market so it was sliceable but some Chorizo is in a tube and is crumbled like ground beef. Either is fine but I prefer the pre-cooked links)

•

1 cup of a dry white wine like chardonnay or sauvignon blanc (or 1 cup more of broth if not using)

•

2.5 – 3 cups of chicken broth (I used 3 tsp of Chicken Better Than Bouillon + 3 cups of water; NOTE: use 3 cups for an extra smooth sauce-like consistency and 2.5 cups for slightly less sauce)

•

14.5 oz can of diced tomatoes, with their juices

•

14 oz of Goya Arroz Amarillo/Yellow Rice (I use this specific rice for this dish as it contains wonderful flavor spices – you can use the low sodium version as well)

•

Juice of 1 lime

•

2 tsp of dried parsley

•

2 tsp of smoked or regular paprika

•

2 tsp cumin

•

1 tsp chili powder

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