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- 4 large bone-in thighs, skin removed and fat trimmed
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sazon seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3 teaspoons olive oil
- 1/3 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 1/4 cups uncooked long-grain brown rice
- 3/4 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/4 cup canned tomato sauce
- 1/4 cup pitted green olives plus 1/2 tablespoon brine
- 1 teaspoon chicken bouillon
- Cayenne pepper, for serving
Instructions
- Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder, and the salt.
Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
To the pressure cooker (still on saute), add the remaining 1 teaspoon oil, the onions, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, 3/4 cup plus 2 tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon, and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro if desired. If you like spice, top with the cayenne pepper.
- Category: Main Course
Nutrition
- Calories: 511