Time 1h10m Yield 8 Number Of Ingredients 12 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes. Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function. Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.
Time 45m Yield 6 Number Of Ingredients 27 Steps:
Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring! Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler - totally fine if in a hurry)! In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.) Heat oil in a 6 quart Instant Pot, using the “saute” function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes. Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits - getting into all those corners (this is absolutely imperative to preventing the burn error!!!). Stir in the remaining spices and salt. Stir in the tomatoes and their juices. Rinse the rice (important) and sprinkle it evenly over top - do not stir! Place the seasoned chicken over top of the rice, nestling it in a bit. Pressure cook on High for 10 minutes. Naturally release, for 10 minutes. Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through. Squeeze with lime and serve with the optional garnishes.
Time 1h10m Yield 6 servings. Number Of Ingredients 10 Steps:
Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.
Yield 4 servings Number Of Ingredients 11 Steps:
Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain. Shred the chicken from the bones and set aside. Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown. Add the garlic, onion, and salt. Stir the rice until it turns golden. Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high. Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly. Mix in the shredded chicken, peas, and carrots. Remove the rice from the heat and fluff with fork. Enjoy!
