Sunday, February 3, 2019

Arroz con Pollo con Cerveza

Rice with Chicken and Beer (2/3/19)


4 boneless skinless chicken thighs, cut into small pieces

Salt and pepper to taste

4 tablespoons olive oil, separated

1 cup onion, finely chopped

2 cups of peas and carrots (canned)

3 cloves garlic, finely chopped

2 cups white rice

3 cups of beer

1 packet of seasoning with saffron



Season the chicken with salt and pepper to taste.

Turn on the Instant Pot ON and select "sauté".

Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink.

Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, garlic, peas and carrots for 3-5 minutes, or until onion is translucent. 

Add the rice, beer, and saffron seasoning. Mix to combine. Taste and add more salt and pepper if necessary. 

Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Mix and fluff with a fork and serve hot.

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