📝 About This Recipe
This beloved Latin American classic is reimagined for the modern kitchen, delivering deeply developed flavors in a fraction of the time. Succulent golden-brown chicken thighs nestle into a bed of aromatic long-grain rice infused with saffron, smoky cumin, and a vibrant homemade sofrito. It is a soul-warming, colorful masterpiece that captures the essence of a slow-simmered family Sunday dinner with the push of a button.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 2-inch chunks)
- 1 tablespoon Adobo Seasoning (with or without pepper)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 tablespoons Olive Oil (divided)
The Aromatics (Sofrito Base)
- 1 Yellow Onion (medium, finely diced)
- 1 Bell Pepper (red or green, diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed thoroughly until water runs clear)
- 2.25 cups Chicken Broth (low sodium)
- 1 pinch Saffron Threads (crushed)
- 1 Bay Leaf
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Pitted Green Olives (with a splash of brine)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken pieces with the adobo seasoning, oregano, and 1 tablespoon of olive oil. Let marinate for 10 minutes while you prep the vegetables.
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2
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the remaining tablespoon of olive oil.
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3
Add the chicken in a single layer. Brown the chicken for 3-4 minutes per side until golden. It doesn't need to be cooked through yet. Remove chicken to a plate and set aside.
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4
Add the diced onion and bell pepper to the pot. Sauté for 3 minutes until softened, using a wooden spoon to scrape up any browned bits (fond) from the chicken.
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5
Stir in the garlic, tomato paste, cumin, and smoked paprika. Cook for 1 minute until the tomato paste turns a deep brick red and the spices are fragrant.
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6
Add the rinsed rice to the pot. Stir for 1-2 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic oil and tomato mixture.
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7
Pour in the chicken broth and add the saffron threads, olives (with brine), and the bay leaf. Use your spoon to scrape the bottom of the pot one last time to prevent a 'Burn' notice.
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8
Place the browned chicken and any accumulated juices back into the pot on top of the rice. Do not stir it in; let it sit on top.
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9
Secure the lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Manual/Pressure Cook' on High Pressure for 8 minutes.
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10
When the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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11
Open the lid and remove the bay leaf. Scatter the thawed peas over the top, then gently fluff the rice with a fork to incorporate the chicken and peas.
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12
Let the dish sit for 2-3 minutes to allow the peas to warm through and the rice to settle. Garnish generously with fresh cilantro and serve with lime wedges.
💡 Chef's Tips
Always rinse your rice until the water is clear to remove excess starch; this ensures fluffy grains rather than a mushy texture. Deglazing is crucial! Ensure no bits of food are stuck to the bottom before pressure cooking to avoid the 'Burn' error. If you don't have saffron, you can substitute with 1/2 teaspoon of turmeric or a packet of Sazón with Achiote for that signature yellow color. For a more authentic 'crunch', you can use the Sauté function for 2 minutes after pressure cooking to create a slight crust (pegao) on the bottom, but watch it closely!
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onion and a light vinaigrette provides a creamy, fresh contrast. Pair with a crisp, cold Lager or a glass of dry Sauvignon Blanc. Top with a dollop of garlic aioli or a dash of your favorite Caribbean hot sauce for extra kick.