- 4
Ingredients
- 1 cup long grain white rice
- 1 1/2 cups water
- 1 cup water
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- 1 chicken - (abt 3 lbs) cut serving pieces
- Paprika to taste
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons vegetable or olive oil
- 2 medium onions chopped
- 1 garlic clove minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon saffron
- 1 can chicken broth - (13 1/2 oz)
- 1 tomato peeled, chopped
- 1 package frozen green peas - (10 oz)
- 1 cup sliced green olives
- 1 jar pimiento - (4 oz) sliced
Preparation
Step 1
Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken.
Remove water and rack or basket from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside.
Saute onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once.
Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.
This recipe yields 4 to 6 servings.