I love a soul warming chicken and rice dish (probably because I’m a carbaholic). And from a very young age, I loved Arroz con Pollo. Anytime I make it, it reminds me of my childhood. It’s like nothing but happiness on a plate. A nice moist chicken can be difficult but this Instant Pot Arroz con Pollo (Chicken with Rice) is not.
My friends mother used to make this dish all the time. I’m not going to lie, it’s part of why I used to love going over to her house for dinner. When you walked in the apartment would just smell wonderful. Even if I had already eaten, I wouldn’t refuse a plate of Arroz con Pollo.
I think it’s actually one of the first Latin American dishes I learned to make. After a while, I couldn’t just walk in and eat. We would all go to the store together and get the ingredients needed. In hindsight this dish makes perfect sense. When being cost conscious is important this recipe is it. It has two of the most affordable grocery items. Chicken and rice.
I prefer chicken thighs with the bone in because chicken thighs it’s hard to overcook and really stays tender. I do buy my chicken thighs without skin though. To me it’s unnecessary and I think it makes the overall dish a lot better.
Chicken with the bone in is not the only thing that makes this dish delicious and really authentic is annato oil. I don’t typically keep this in the house because my mother always has some on hand. It’s the little extra I add when I know I’m making certain Latin American dishes. If you have some just pour a little in before you close the lid on this.
Instant Pot Arroz con Pollo (Chicken with Rice)
Makes 6 servings
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 3 -4 pounds chicken thighs
- 1 large onion, diced
- 3 cups of rice
- 1 packet of sazon
- 1 tablespoon of adobo seasoning
- 1/4 cup of sofrito (I used frozen)
- 2 cups chicken stock
- 1 cup of water
- 1/2 cup pimento stuffed olives, halved
- 1 tablespoon capers
- salt and pepper to taste
- annatto oil (optional)
Mix garlic, salt and vinegar together with a silicon spatula
Use mixture to season chicken. Set aside for 10 to 15 minutes.
While chicken marinates press saute on Instant Pot.
Add diced onions. Allow to saute until slightly translucent.
Push onion to the side and add chicken to the center of pot and sear.
Once all the chicken has been seared cover chicken cancel saute mode.
Then add rice, sazon sofrito, and adobo. Mix until rice is coated.
Cover chicken and rice with olives, capers, 2 cups of chicken stock and 1 cup of water.
Cook on manual high pressure for 18 minutes.
Allow pressure cooker to Natural Pressure Release (NPR) for 10 minutes.
I love to serve Arroz con Pollo with an avocado and tomato salad and maduros. Yum.
If you like this dish you might also like my chicken pastel recipe. It’s a nice crunchy addition to the meal.