This Pressure Cooker Arroz con Pollo is a fragrant saffron braised chicken and rice dish served family style on a large platter garnished with pimiento and peas.
Arroz con pollo means rice with chicken in Spanish and it’s been on my list to try in the pressure cooker for a long while now. So when I was sent a copy of Bren Herrera’s new cookbook, Modern Pressure Cooking: More Than 100 Incredible Recipes and Time-Saving Techniques to Master Your Pressure Cooker, I couldn’t wait to try her pressure cooker version.
Bren is a chef, freelance writer, appears regularly on the Today Show, and blogs at Flanboyant Eats. She is a Cuban-American and her Cuban roots inspire many of the recipes in Modern Pressure Cooking.
She grew up eating the fabulous food her mother whipped up in her stove top pressure cooker, including this delicious Pressure Cooker Arroz con Pollo. Bren now owns twelve pressure cookers, both stove top and electric.
The cookbook is divided into 9 sections, the last one, my favorite is desserts, including four luscious pressure cooker flans. If you haven’t tried flan made in the pressure cooker, you’ve been missing out.
In addition to the flans, I’m looking forward to trying her Famous Cuban Black Bean, her Bacon Lovers’ Brussels Sprouts, and her pressure cooker Orange Marmalade.
If you’re looking to up your pressure cooking game and add a little sophistication to your meals, you’re going to want to add Modern Pressure Cooking. to your cookbook collection.
- 1 teaspoon saffron threads, crushed
- 3 tablespoons warm water
- 2 lb. boneless, skinless chicken thighs, cut into quarters
- 2 teaspoons salt
- 5 cloves garlic, pressed
- 1/4 cup vegetable oil
- 1/2 red bell pepper, diced
- 1 medium Spanish onion, diced
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 1/2 cups uncooked long-grain white rice
- 1/2 slice pimiento or smoked piquillo peppers, for garnish
- 1/2 cup sweet peas, drained for garnish
- In a small bowl, add the saffron threads to the warm water and set aside.
- Clean and pat dry the chicken. Rub the chicken all over with the salt and garlic. If you have time, cover and chill for 30 minutes
- Select the browning/sauté setting and preheat the pressure cooking pot. Add oil and chicken and brown, stirring occasionally, for 3 minutes. Add the bell pepper and onion and sauté for 3 minutes more.
- Add the cumin, oregano, chicken stock, rice and the saffron mixture and stir to combine.Bring to a boil and cook for 5 minutes. Lock lid in place. Select high pressure and 17 minutes cook time.
- When timer beeps, let the pressure release naturally. After the pressure is released, open the cooker and fluff the rice with a fork. Serve on a large platter garnished with slice pimiento or piquillo peppers and sweet peas.
Disclosure: I was sent a free copy of Modern Pressure Cooking to review, but all opinions expressed are always my own.