Name: Chicken and Spanish rice
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 8
Cuisine: Mexico
Ingredients: 3 pounds chicken (skinless and boneless, cut into even pieces); 3 tablespoons olive oil; 1 chorizo (optional, thinly sliced); 1 onion (small, finely chopped); 2 cloves garlic (minced); 1 bell pepper (red, cored, seeded and diced); 1 tomato (large, ripe, peled, seeded and chopped); 1 1⁄2 cups rice (long grain white rice, uncooked); 1 cup pea (frozen); 2 teaspoons salt

This recipe will quickly become a family favorite once you give it a try.

Ingredients

3 pounds chicken (skinless and boneless, cut into even pieces)

3 tablespoons olive oil

1 chorizo (optional, thinly sliced)

1 onion (small, finely chopped)

2 cloves garlic (minced)

1 bell pepper (red, cored, seeded and diced)

1 tomato (large, ripe, peled, seeded and chopped)

1 1⁄2 cups rice (long grain white rice, uncooked)

1 cup pea (frozen)

2 teaspoons salt

Instructions

Salt and pepper the chicken and heat olive oil in pressure cooker and brown the chicken, remove chicken from the pot and set aside.

Add onion, garlic, red bell pepper and tomato and cook until the onion is soft.

Add rice and cook for 1 minute.

Add peas, stock, salt chicken and chorizo sausage with any accumulated juices. Stir well.

Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15 psi. Allow pressure to drop by quick release or auto release, then remove lid.

Serve and enjoy!

Yield

8 servings

Preparation time 20 minutes

Cooking time 7 minutes

Total time

27 minutes

Notes

Consider this a pressure cooker version of paella with chicken and chorizo, which is optional for this recipe but it really adds a nice flavor.

You can omit browning the chicken and the recipe will come out very nice, as well.

Source

Spanish and Mexican cuisine

Preparation time does not take into account standing time.

very easy, pressure cooker

poultry, rice, main meal, dinner

American food recipes
Food in America