So one of my all-time favorite dishes whenever I go to a Spanish (and some Mexican) restaurants is the classic Arroz con Pollo, which translates to Rice & Chicken (or Chicken & Rice). It may sound pretty basic from the sound of it, and it is. But only in how easy it is to make. It is ANYTHING BUT basic in flavor!
Folks, this Arroz con Pollo is one to rival all others as it is so astoundingly rich in flavor thanks to a wonderful, full-bodied sauce that embodies the chicken and rice, and I also add in some of that classic Spanish sausage known as Chorizo into this dish as well. It is the furthest thing from dry and dull. It is just bursting with a flavor fiesta in every bite.
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Start with an onion…
…and dice it up.
Take a red bell pepper…
…and dice it up too.
Then take a lime…
…and squeeze it like a puppy.
Time to get cluckin’ serious. Take some boneless, skinless chicken thighs (or breasts)…
…and slice into bite-sized pieces.
Now, I love my Arroz con Pollo also con chorizo (that’s a Spanish sausage). You don’t have to add it, but I suggest it! Take some of it..
…and slice it into bite-sized discs.
Now that we have the prep outta the way, go to the Instant Pot and add in some olive oil…
…and butter. Give it some heat…
…and once everything’s heated up…
…add in some saffron (which I strongly suggest you use).
Allow it to briefly sauté in the butter and oil, infusing it with flavor.
Then, add in the peppers and onions.
Sauté them in the saffron-infused “boil” (that’s butter + oil combined…I just made that up. How clever…)
And you’ll notice that the red color from the saffron will take over the peppers and onions as they sauté, making them look and smell absolutely beautiful.
Add in some crushed garlic next…
…and, as you briefly sauté, make sure you scrape the bottom of the pot, making sure it’s free and clear of anything.
Now, take your chicken & chorizo…
…and add it to the pot. Stir it up for a moment so it’s nice and combined with everything else in the pot.
Then, season it up with some paprika…
…and chili powder.
Constantly stir everything up very well for a few minutes as the chicken and sausage sears…
…again, making sure the bottom of the pot is free and clear of any spices that may have clung onto it
Next, add in a dry white wine…
…and allow everything in the pot to simmer in it for a minute.
Then, add in some chicken broth…
…the lime juice…
…and a can of diced tomatoes.
Give everything a great big stir until well combined.
Lastly, it’s time to add our arroz (or, rice). I 100% suggest using Goya Arroz Amarillo for this. It’s seasoned really perfectly and cooks extremely well with this dish.
Once the rice is in the pot, DON’T MIX IT. Rather, just gently submerge it under the broth with a spoon.
Now, make sure the pot comes to a bubble. Once it does, secure the lid and cook at high pressure (NOTE: See the yellow “Jeffrey Sez” section)
Once the lid comes off, it may still appear there’s a lot of liquid. LIES!
Give everything in the pot a good stir…
…and the excess broth will serve as a wonderfully rich and velvety sauce!
Transfer this masterpiece of a meal to a serving dish…
…and give it a try.
So good, even the furballs will want to join in the fiesta!
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 2 tbsp of olive oil
- 2 tbsp (1/4 stick) of butter
- 1/2 tsp of saffron (a key flavor ingredient, so I strongly suggest you use it if possible. If not, it’s not the end of the world and it will still taste fabulous)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 tbsp of crushed garlic
- 1.5 – 2 lbs of chicken thighs (boneless & skinless preferred), cut into bite-sized pieces
- 1 lb of Chorizo (Spanish sausage), sliced into 1/4″ discs (I used pre-cooked sausage that is in links at the market so it was sliceable but some Chorizo is in a tube and is crumbled like ground beef. Either is fine but I prefer the pre-cooked links)
- 1 cup of a dry white wine like chardonnay or sauvignon blanc (or 1 cup more of broth if not using)
- 2.5 – 3 cups of chicken broth (I used 3 tsp of Chicken Better Than Bouillon + 3 cups of water; NOTE: use 3 cups for an extra smooth sauce-like consistency and 2.5 cups for slightly less sauce)
- 14.5 oz can of diced tomatoes, with their juices
- 14 oz of Goya Arroz Amarillo/Yellow Rice (I use this specific rice for this dish as it contains wonderful flavor spices – you can use the low sodium version as well)
- Juice of 1 lime
- 2 tsp of dried parsley
- 2 tsp of smoked or regular paprika
- 2 tsp cumin
- 1 tsp chili powder
- Add the oil and butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted, add in the saffron and allow it to sauté in the butter and oil for 30 seconds.
- Next, add in the onions and peppers and sauté for 3 minutes. Then, add the garlic and sauté for another minute
- Now, add in the chicken and chorizo and stir in the pot. Add in the paprika, cumin, parsley flakes and chili powder. Stir constantly for 3 minutes so the chicken sears and also making sure the spices don’t stick to the bottom of the pot (we want it to be nice and clear)
- Add in the white wine and allow everything to simmer in it for a minute. Then, add in the broth, lime juice and can of diced tomatoes. Stir well and allow it to come to a bubble (make sure it does this, even if ever so slightly)
- Once bubbling, add in the rice but make sure you don’t stir it in – just lightly submerge it under the broth with a mixing spoon
- Secure the lid in sealing mode, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” on High Pressure for 10 minutes. Quick release when done (NOTE: Because all pots seem to be calibrated slightly differently with different sensitivity levels, if for whatever reason you receive a “burn” message AFTER the pin has come up and the time begins to countdown, DO NOT FREAK OUT. Simply ignore it. It is only because there is a lot of volume in the pot with the rice mixed with everything else but there is also plenty of liquid as well. It will continue cooking, countdown won’t be affected, and it will come out perfectly. If you receive a “burn” notice BEFORE the pin pops up, simply remove the lid, go back to the “Sauté” setting adjust so it’s on “More” or “High”, place the lid on top in the venting position and allow it to cook for about 15-20 minutes, stirring occasionally. It will be perfect this way too but it is unlikely this will happen)
- When the lid comes off, it may appear there is a lot of liquid left, but that’s an illusion. Give everything a stir from the bottom up and the excess liquid will magically become a lush and velvety sauce for this astounding Arroz con Pollo. Let it set for about 5 minutes and the sauce will thicken significantly as it cools down a bit
- Place in a serving dish and enjoy with some fixins’ such as sour cream, salsa or my contest-winning roasted garlic guacamole and refried beans!
Because all pots seem to be calibrated slightly differently with different sensitivity levels, if for whatever reason you receive a “burn” message AFTER the pin has come up and the time begins to countdown, DO NOT FREAK OUT. Simply ignore it. It is only because there is a lot of volume in the pot with the rice mixed with everything else but there is also plenty of liquid as well. It will continue cooking, countdown won’t be affected, and it will come out perfectly. If you receive a “burn” notice BEFORE the pin pops up, simply remove the lid, go back to the “Sauté” setting adjust so it’s on “More” or “High”, place the lid on top in the venting position and allow it to cook for about 15-20 minutes, stirring occasionally. It will be perfect this way too but it is unlikely this will happen
Saffron is a key flavor ingredient for this dish. Therefore, I strongly suggest you use it if possible. It is a pricier spice based on how much you get, BUT it basically lasts forever, a little goes a long way and is not often used in many recipes. If you don’t use it, it’s not the end of the world and the dish will still be fabulous.
This makes A LOT (like at least 6-8 servings) and any leftovers will be wonderful for up to 5 days after – easily reheated in the microwave or on “Sauté” mode in your Instant Pot!