INSTANT POT PORK CARNITAS (MEXICAN PULLED PORK
Steps:
- Season pork with salt and pepper.
- Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.
- Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
- Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
- Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
- When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
- Remove bay leaves and adjust cumin and add adobo and mix well.
Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg
ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
Authentic Arroz Con Pollo, or Latin chicken and rice, is the ultimate one-pan meal. It’s a classic Colombian dish that I grew up on that I now love to cook for my family.
Provided by Gina
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Nutrition Facts : ServingSize 1 cup rice plus 1 thigh, Calories 410 kcal, CarbohydrateContent 47 g, ProteinContent 33.5 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 140 mg, SodiumContent 655 mg, FiberContent 1 g, SugarContent 0.5 g
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1. (50 points)The textarea shown to the left is named ta in a form named f1.It contains the top 10,000 passwords in order of frequency of use -- each followed by a comma (except the last one). When the "Execute p1" button is clicked the javascript function p1 is …
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