Fruited Pork Roast
Spanish Chicken and Rice
| By : |
| Prep Time | 7 Minutes |
| Cook Time | 30 Minutes |
| Servings |
6 Servings
|
Ingredients
- 2 tbsp olive oil
- 1 package (about 12 ounces) kielbasa sausage cut into ½-inch slices
- 2 pounds boneless skinless chicken thighs about 6
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups uncooked converted long grain rice
- 1 red bell pepper diced
- ½ cup diced carrots
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp saffron threads optional
- 3 cups chicken broth
- ½ cup thawed frozen peas
Ingredients
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Instructions
- Press Sauté; heat oil in Instant Pot. Add sausage; cook about 6 Minutes or until browned. Remove to plate. Add chicken to pot in batches; cook about 8 Minutes or until browned on both sides. Remove to plate.
- Add onion to pot; cook and stir 3 Minutes or until softened. Add garlic; cook and stir 30 Seconds. Add rice, bell pepper, carrots, salt, black pepper and saffron, if desired; cook and stir 3 Minutes. Stir in broth, scraping up browned bits from bottom of pot. Return chicken and sausage to pot, pressing chicken into liquid.
- Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 7 Minutes.
- When cooking is complete, use quick release. Remove chicken to clean plate; tent with foil.
- Stir peas into rice mixture; cover and let stand 2 Minutes or until peas are heated through. Serve chicken over rice mixture.
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