Arroz con Pollo
Growing up with a Latin mom, rice with chicken was a dish served at nearly every meal. This comforting arroz con pollo features brown rice cooked in an Instant Pot with chicken, vegetables, olives, and a savory sazón seasoning. A healthier take on the classic childhood favorite, served with sliced tomatoes and cucumbers for a quick and simple side salad.
Ingredients
Instructions
- 1
Season the chicken with the vinegar, ½ teaspoon of the sazón, the garlic powder, and the salt.
- 2
Press the sauté button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
Timer: 2m - 3
To the pressure cooker (still on sauté), add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, ¾ cup plus 2 tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining ½ teaspoon sazón, and the bouillon. Stir well. Return the chicken to the pot.
Timer: 2m - 4
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
Timer: 27m - 5
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro, if desired. If you like spice, top with the hot pepper sauce (it's a must for me).