| Cuisine: Spanish | Type: Main Course | Serves: 4 to 6 |
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Source:
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Instant Pot Miracle cookbook |
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Attributes:
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InstantPot |
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Comments:
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Serving Suggestions:
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This really does not need an accompaniment, just some nice Spanish red wine. |
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Ingredients:
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1/2 tsp. saffron threads, crushed (optional but highly recommended for an authentic Spanish flavor) 3 tbs. warm water (if using the saffron) 2-1/2 pounds chicken breasts, thighs or drumsticks (bone-in, skin removed) 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 2 tbs. olive oil 1 cup yellow onion, chopped 1 medium red bell pepper, sliced 3 cloves garlic, minced 1 14.5 oz. can diced tomatoes, undrained 1-1/2 tsp. paprika 1-1/2 tsp. dried oregano, crushed 1/8 tsp. crushed red pepper flakes 3/4 cup dry white wine or chicken broth 1 cup short-grain white rice 1/2 cup fresh or frozen peas 1/3 cup pimiento-stuffed green olives, sliced |
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Instructions:
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1. If using, combine the saffron threads and warm water in a small bowl and set aside to steep. 2. Season the chicken with salt and pepper. Select Sauté on the Instant Pot and set to Normal (level 5 on ours). Add the oil to the pot and when the oil is hot add half the chicken parts and brown the chicken on all sides. Remove the chicken to a plate and repeat with remaining chicken. When all the chicken is removed, add the onion, red pepper, and garlic to the pot and cook for 3-5 minutes or until crisp-tender. Press Cancel. Add the chicken, tomatoes, paprika, oregano, crushed red pepper, wine and 1-1/2 cups water, the rice and if using the saffron. Secure the lid on the pot. 3. Pressure cook at high pressure for 15 minutes. When cooking is done, use a natural release to depressurize. 4. Fluff the rice with a fork. Add the peas to the pot and let stand for 5 minutes to warm through. Sprinkle the servings with sliced olives. |
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Related recipes:
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None |
2021-04-16