After a pretty mild summer, temps hit the hundreds for us late last week. So cooking anything must be weighed against how much harder the AC will have to work. Time to pull out the pressure cooker.
I like the pressure cooker a lot. It is the best tool to achieve perfect steamed artichokes (I might have already said this). But it is not always ideal. First, it takes up precious counter space, or alternatively, precious cabinet space. It is also a pain to clean, particularly the lid, which is made from multiple parts that must be disassembled. My husband had to convince me to get one because I thought everything could be done in a slow cooker.
He will be astounded to hear me say, I was wrong (don’t tell him).
Despite some hassles, the pressure cooker makes food more itself, if you know what I mean. Plus, you can brown and sauté food in the same pan, with very accurate and steady temperatures. If you’ve read any of my other blogs, you’ll know I love dishes that only require a single pan, and I do my best to pay attention to temperatures.
Here is some truth: I was not prepared to make this dish. In fact, I really had no idea what I was going to make for dinner that night. So the chicken and the stock were still frozen. The pressure cooker doesn’t care. The pressure cooker laughs at your foolish frozen items. It will cook them anyway.
OK that’s enough of an intro… let’s cook:
1 lb boneless skinless chicken thighs
1 tbs butter
1 medium onion chopped
3 cloves of garlic chopped
2 cups rice
2 cups chicken stock
1 can tomato sauce
1 tsp smoked paprika
1/4 tsp cumin
Salt and pepper
1 cup frozen peas
Cilantro to garnish
Defrost the chicken enough to get it out. Set the cooker to brown and add the chicken, generously seasoning with salt and pepper.
Brown the chicken and then remove. You don’t have to worry about ensuring it cooks all the way through, because you are going to add it back in with the rice.
Switch the cook instructions to sauté. Put a pat of butter in the cooker and sauté the onions and garlic. Add the rice and sauté until the rice starts to get a little translucent around the edges, maybe 5 minutes.
Add the stock, tomato sauce, paprika, and cumin, stirring gently. Here is my trick for ensuring I have the right level of liquid to rice. I stick my pinky (very clean) into the pot and touch just the top of the rice. The water level should come just up to the first joint line on my pinky.
Place the chicken on top and close the lid. Set the pressure cooker on high pressure for 10 minutes. When the timer is up, use the quick release valve.
When the pressure is gone, remove the lid and give the rice a stir. It might look like there is too much liquid on the top at first, but after a few minutes, that liquid redistribute and the result with be a really nice velvety sauce. Add the frozen peas while you stir (don’t worry, the mixture is surface-of-the-sun hot and will defrost those peas immediately). Garnish with cilantro as you dish it out.
A few changes I would make: I did not have saffron. I would have used either yellow rice or saffron to get that rich color expected from arroz con pollo. Also, other recipes call for a small amount of tomato paste rather than a full can of tomato sauce. That would also yield a more traditional color.
Still, this was a win in my book. It was perfect for a last minute dinner plan on a sweltering day.