INSTANT POT ARROZ CON POLLO RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

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!