This week we flew by the seat of our pants with meal planning. I happened to have chicken thighs in the fridge, came home from work a bit weary so Doug whipped up a pot of Arroz con Pollo. This made for two good dinners and an excellent lunch. It had been a long time since we'd had Cigar City beers so we cracked a Maduro to go with the meal. It's a brown ale and quite flavorful.
Please forgive my messy plate. I'm one of those people who doesn't mind food touching so the black beans were just heaped on my plate.
I will share the recipe but it's for an instant pot, something I don't mess with at all. I'm sure this could be adapted for a stove top pressure cooker or a Dutch oven.
Arroz con Pollo
The Essential Instant Pot Cookbook
Sofrito (we used jarred Goya brand)
1 tablespoon olive oil
1/4 cup pimento stuffed olives (we used 3/4 of a cup as we love olives)
1 tablespoon capers
1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
1 1/2 cups long grain white rice
1 cup chicken broth
1 cup tomato sauce
Select Saute setting on Instant Pot and heat 1 tablespoon of oil. Add 1/2 cup Sofrito and saute 5 minutes. Add olives, capers and chicken pieces. Stir to combine to coat chicken evenly.
Add rice, pouring it in an even layer over the chicken.
In measuring cup or bowl, stir together broth and tomato sauce. Pour this mixture over the rice making sure the grains are coated with the liquid.
Secure the lid and set pressure release to Sealing. Press the cancel button to reset the cooking program, then select Poultry setting and set cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the pressure release to Venting to release any remaining pressure. Use a big spoon and scoop out your servings.
Sharing with Beth Fish Reads Weekend Cooking Series