Arroz con Pollo
by sbjonas
Growing up with a Latin mom, I had rice with just about every meal. So it’s no surprise that one of my favorite dishes from childhood was arroz con pollo. In fact, I still request it when I have dinner at my mom’s. It’s pure comfort food to me. To make it a bit healthier, I use brown rice in place of white, and I cook it in my Instant Pot with fabulous results! Serve this dish with some sliced tomatoes and cucumbers for a quick and simple side salad.
Source: Skinnytaste One and Done
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INGREDIENTS
- 4 large Bone-in chicken thighs ; (6 1/2 oz each) skin removed and fat trimmed
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sazon seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3 teaspoon olive oil
- 1/3 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro ; plus more for garnish
- 2 cloves garlic ; minced
- 1 1/4 cups Long grain rice
- 3/4 cup frozen mixed vegetables ; (peas, carrots, corn, green beans)
- 1/4 cup Tomato sauce
- 1/4 cup pitted green Spanish olives
- 1/2 tablespoon brine ; from the green olives
- 1 teaspoon Chicken bouillon
- Cholula ; for serving
INSTRUCTIONS
Season the chicken with the vinegar, ½ teaspoon of the sazon, the garlic powder, and the salt.
Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
To the pressure cooker (still on saute), add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, 1 1/2 cups water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining ½ teaspoon sazón, and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides. To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro, if desired. If you like spice, top with the hot sauce (it’s a must for me).
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (223g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 216 | ||
| Calories from Fat: 22 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.5g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 827.9mg | 29 % | |
| Potassium 578.4mg | 15 % | |
| Total Carbohydrate 44.2g | 13 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 39.2g | ||
| Protein 6.5g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 216
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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