Arroz con Pollo (Rice with Chicken) in a Pressure Cooker

Arroz con pollo (chicken and rice) is a Spanish classic enjoyed with many variations in most Spanish-speaking countries. This dish traditionally is made in a shallow paella pan, but many Spanish cooks prefer to use their convenient and quick pressure cooker.

Arroz con Pollo

Preparation time: 15 minutes

Cooking time: 7 minutes under pressure

Pressure setting: High

Yield: 4 to 6 servings

Salt and pepper

One 3-pound chicken, skin removed, cut into eighths

3 tablespoons olive oil

1 chorizo sausage, thinly sliced (optional)

1/2 cup white wine

1 small onion, chopped

2 cloves garlic, peeled and minced

1 red bell pepper, cored, seeded, and diced

1 large ripe tomato, peeled, or 2 canned plum tomatoes, seeded and coarsely chopped

1 cup uncooked long-grain white rice

1/2 cup frozen peas

3 cups chicken stock or broth

1 teaspoon salt

1. Generously salt and pepper the chicken pieces.

2. Heat 2 tablespoons of the olive oil in a pressure cooker over medium-high heat. Brown the chicken in batches. Set aside on a large plate. Add the chorizo, if desired, and cook for 1 minute. Return the browned chicken to the pressure cooker. Add the wine and cook for 2 minutes. Remove to a plate with any juices and set aside.

3. Heat the remaining 1 tablespoon olive oil in the pressure cooker. Add the onion, garlic, red bell pepper, and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken, and chorizo, with any accumulated juices. Stir well.

4. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 7 minutes.

5. Remove from the heat. Let the pressure drop using a quick-release method.

6. Unlock and remove the cover.

7. Fluff the rice and serve.