This version of her Arroz con Pollo was prepared in the Instant Pot. I have made Martha’s version of Arroz con Pollo from her book One Pot and it came out well. This is even better cooked in the Instant Pot seems to tenderize the chicken.
This is another one I will link to the Instant Pot tab above. For the record, I haven't prepared any of the Instant Pot meals. Much thanks to my husband for being the chef!
Martha Stewart's Arroz Con Pollo
Instant Pot recipe
3 tablespoons olive oil
3 lbs. bone-in, skin-on chicken drumsticks and thighs
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 large garlic cloves, minced
2 tablespoons turmeric
3 cups water
1 ¼ cups long grain rice
¼ cup pitted olives (we like more than ¼ cup)
Heat oil in Instant Pot, set to sauté. Add chicken skin side down and cook until golden brown, flipping halfway through. About 8 minutes total. Transfer to a plate.
Add onion, green and red bell peppers and garlic to the cooker. Cook, stirring until softened, about 5 to 8 minutes. Add turmeric and 1 ½ teaspoons salt. Cook, stirring, then add chicken to cooker along with any accumulated juice. Turn to coat vegetables. Stir in water and bring to a boil. Stir in rice and olives. We added extra olives, love ‘em.
Manually set cooker to 12 minutes, let come to pressure. Once time is complete quickly release pressure and remove lid. If rice isn’t fully tender, close lid, let rice continue to steam for 5 to 10 minutes.
We were fortunate enough to dine outdoors, something you can't count on too much in winter, therefore the photos are a bit dim. We had Maduras (plantains), salad and a plate of tomatoes and avocado. A cold Chardonnay went a treat with this meal.
Sharing with Beth Fish's Weekend Cooking Series.