Arroz con Pollo
A classic Latin-style whole chicken and yellow rice dish cooked in the Instant Pot with adobo, sazon, capers and green olives.
Ingredients
| 6 lb | 2.7 kg | whole chicken |
| 6 cups | 1.4 l | water |
| 4 tsp | 20 ml | Adobo seasoning |
| 1 tsp | 5 ml | black pepper |
| 1 | medium yellow onion, peeled, quartered | |
| 2 | medium tomatoes, cored | |
| 1 | red bell pepper, ribs and seeds removed, chopped | |
| 1 | bunch of cilantro, thoroughly washed | |
| 1 Tbsp | 15 ml | garlic, minced |
| 1 Tbsp | 15 ml | capers |
| 2 | Sazon Goya packets | |
| 1/4 cup | 60 ml | green olives, sliced |
| 3 cups | 720 ml | long grain white rice |
Instructions
Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure. Meanwhile, place onions in food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.) Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good! Pass broth through a fine mesh strainer and return to pressure cooker. Add tomato/cilantro mixture, Sazon Goya, olives, and rice to broth and mix well. Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid. Meanwhile, separate all chicken meat from bones in medium-sized chunks. Discard skin and bones. Add chicken to pot and mix well. Serve and enjoy!