I posted a PRESSURE COOKER SHORT RIBS at the beginning of this week telling you how much I have fallen in love with this kitchen tool. I love Arroz Con Pollo and thought the pressure cooker would be perfect for creating this recipe. This Pressure Cooker Arroz Con Pollo was made easy by using the pressure cooker. This pressure cooker is another tool to make one pot meals and it cleans up so easily. What I like about rice dishes in the pressure cooker is the rice really absorbs all the flavor. And there is a lot of different flavors in this dish including saffron, capers, olives, three different kinds of peppers and more.
The one thing that is hard to get using this cooking method is to get a crispy rice like you would expect in fried rice. This dish, however, is typically made in a big pot as a one pot meal so the rice is not crispy. What I love about making this dish in the pressure cooker is how tender the chicken becomes. I am such a fan of falling apart meat. The falling apart meat is the right texture for this dish. It goes with all the flavors melding together. What I have also learned about cooking with the pressure cooker is that more spice and flavor is needed than a recipe calls for. I am guessing that the liquid and the steam water down the ingredients a little.
There is so much texture in this pressure cooker arroz con pollo. I love throwing in the kitchen sink in some of my recipes. I do not believe that makes the recipe less authentic. It makes them more fun. The fun of developing recipes is taking liberties with the original recipe to make them your own. Here is an ORIGINAL RECIPE I made using a Dutch Oven.
The cast of characters.
The browned chicken.
Adding each of the ingredients in layers to the pressure cooker basin.
The Pressure Cooker Arroz Con Pollo plated.
Pressure Cooker Arroz Con Pollo
- 10 Whole Boneless, Skinless Chicken Thighs
- 1 Tsp Saffron Threads
- 3 Tbsp Water
- 2 Tbsp Adobo Seasoning
- 4 Cloves Garlic Pressed
- 1/4 Cup Vegetable Oil
- 1 Whole Green Pepper rough chop
- 3 Whole Cubanelle Peppers rough chop
- 2 Whole Roasted Red Peppers
- 2 Whole Medium Onions diced
- 1 Tsp Cumin
- 2 Tsp Dried Oregano
- 3 Cups Chicken Broth
- 2 Cups Uncooked Basmati Rice
- 10 Whole Green Olives diced
- 10 Whole Capers
- 1 Tsp Annatto Seeds
- 3 Whole Jalapenos diced
- 1 Bunch Cilantro
In a small bowl, add the saffron threads to the warm water and set aside.
Clean and pat dry the chicken. Rub the chicken all over with the adobo seasoning
Select the browning/sauté setting and preheat the pressure cooking pot. Add oil and chicken in batches and brown, stirring occasionally, for 3 minutes per side. Add the peppers and onion and sauté for 3 minutes more.
Add the cumin, oregano, chicken stock, chicken, saffron, rice and stir to combine. Bring to a boil and cook for 5 minutes. Lock lid in place. Select high pressure and 17 minutes cook time.
When timer beeps, let the pressure release naturally. After the pressure is released, open the cooker and fluff the rice with a fork. Add in the cilantro and mix.
Serve and enjoy!