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Recipe: Arroz Con Pollo
Similar Categories: Arroz, Con, Pollo
1 cup long grain white rice
1 1/2 cups water
1 cup water
1 (3-pound) chicken -- cut into serving pieces
Paprika
Salt and pepper
2 tablespoons vegetable oil or olive oil
2 medium onions -- chopped
1 clove garlic -- minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 13 1/2-ounce can chicken broth
1 tomato -- peeled and chopped
1 10-ounce package frozen green peas
1 cup sliced green olives
1 4-ounce jar pimiento -- sliced
Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely
in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking
rack, and bowl in pressure cooker. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds
pressure, with pressure regulator rocking slowly. Let pressure drop of its
own accord. Remove bowl of rice and allow to steam uncovered while
preparing chicken. Remove water from pressure cooker. Sprinkle chicken
with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken
a few pieces at a time; set aside. Sauté onions and garlic until tender.
Return all chicken to pressure cooker; add bay leaf, red pepper, saffron,
and chicken broth. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with
regulator rocking slowly. Cool pressure cooker at once. Remove chicken and
stir in rice, tomato, green peas, sliced olives, and pimiento. Return
chicken to pressure cooker and heat to a simmer, uncovered.
Makes 4 to 6 servings.
1 1/2 cups water
1 cup water
1 (3-pound) chicken -- cut into serving pieces
Paprika
Salt and pepper
2 tablespoons vegetable oil or olive oil
2 medium onions -- chopped
1 clove garlic -- minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 13 1/2-ounce can chicken broth
1 tomato -- peeled and chopped
1 10-ounce package frozen green peas
1 cup sliced green olives
1 4-ounce jar pimiento -- sliced
Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely
in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking
rack, and bowl in pressure cooker. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds
pressure, with pressure regulator rocking slowly. Let pressure drop of its
own accord. Remove bowl of rice and allow to steam uncovered while
preparing chicken. Remove water from pressure cooker. Sprinkle chicken
with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken
a few pieces at a time; set aside. Sauté onions and garlic until tender.
Return all chicken to pressure cooker; add bay leaf, red pepper, saffron,
and chicken broth. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with
regulator rocking slowly. Cool pressure cooker at once. Remove chicken and
stir in rice, tomato, green peas, sliced olives, and pimiento. Return
chicken to pressure cooker and heat to a simmer, uncovered.
Makes 4 to 6 servings.
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