Chicken with Rice and Artichokes Arroz con Pollo y Alcachofas Pressure Cooker Recipe

Chicken With Rice And Artichokes Arroz Con Pollo Y Alcachofas Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 22 minutes at HIGH pressure

• 1 (4- to 5-pound) chicken, or 3 to 3½ pounds bone-in chicken legs, thighs, and breasts
• 2 tablespoons olive oil, or more as needed
• 1 large white or yellow onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon sweet Hungarian paprika
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried marjoram, or 3 sprigs fresh marjoram
• 1 bay leaf, broken in half
• about 10 saffron threads, or ½ teaspoon Bijol seasoning.
• 2 cups medium-grain brown rice
• 1 cup dry white wine (leftover flat Champagne is nice if you have it)
• 1¾ cups reduced-sodium chicken broth
• 1 (5-ounce) jar pimiento-stuffed green olives, drained
• 1 (6.5-ounce) jar marinated artichoke hearts, drained
• 16 ounces frozen peas (can be added frozen)
• ¼ cup chopped fresh flatleaf parsley

Method

1. If you are using a whole chicken, cut it into legs, thighs, breasts and wings
2. Remove and discard the skin from the thighs and breast pieces
3. Cut each breast in half crosswise so that you have four breast pieces total
4. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
5. Brown the chicken in batches on both sides until golden, about 3 minutes per side
6. Transfer the browned chicken to a plate
7. Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes
8. Add 1 or 2 teaspoons more oil if the pot seems dry
9. Add the garlic and stir for 1 minute more
10. Stir in the paprika, salt, pepper, marjoram, bay leaf, and saffron or Bijol
11. Stir in the rice and cook, stirring, a moment more
12. Add the wine and cook, stirring and scraping up any browned bits from the bottom of the pot, until most of the liquid is absorbed by the rice
13. Stir in the broth, olives, and artichoke hearts
14. Return the chicken to the pot, nestling the pieces into the rice and turning them to coat with the liquid
15. Pour in any accumulated juices from the plate
16. Close and lock the lid
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 22 minutes
20. Remove the pot from the heat
21. Open the cooker with the Quick Release method
22. Be careful of the steam as you remove the lid
23. Carefully stir in the frozen peas and parsley
24. Place the lid back on the cooker and let it stand for 5 minutes to cook the peas before serving

Full List of Chicken Recipes
Full List of Meat Recipes