Insta-Pot Spicy Arroz Con Pollo

Prep Time: 15 Minutes

Cook Time: 18 Minutes

Total: 35 minutes

Many of you have been asking for this recipe, and it’s finally here!!!

This is by all means NOT a traditional Cuban arroz con pollo.

We’ll call this one “Tex-Cuban Arroz con Pollo.”

Be sure to read through the entire article before you go shopping and start cooking.

I personally like all my food to be pretty spicy, so the additional peppers and chili power is optional!

The recipe will still taste great without all the heat :)

Ingredients:

4 Boneless Chicken Thighs
1 cup white rice
1/4 teaspoon of Saffron
1 Bay Leaf
Cumin
Chili Powder
Sriracha Lime Seasoning (Optional)
Adobo seasoning
1 head of minced Garlic
1/2 Onion
1 Red Bell Pepper
2 Carrots
4 Tomatillo Tomatoes
2 Jalapeños (Optional)
1 Serrano Pepper (Optional)
1 Lemon
Olive Oil

Step 1:

Season chicken thighs in cumin, Adobo, chili powder, and sriracha seasoning to your liking.

Add a dash of olive oil and let marinate while prepping.

Step 2:

Soak a pinch of Saffron (1/4 teaspoon) in 1 cup of water.

This cup will be added to the instapot at the very end.

Step 3:

Turn the crockpot onto the sauté setting.

Add minced garlic and diced onions first, with olive oil.

Then add peppers and tomatoes.

Step 4:

Add handful of peas to insta-pot (I chose to use frozen peas), and chop carrots.

Step 5:

Brown both sides of the chicken on stove top (I did not add any additional olive oil - pan was on medium/high).

Step 6:

Layer carrots, rice (create an even spread), then add chicken on top of rice.

Add saffron water mixture (1 cup).

Add 1 Bay Leaf.

Close Insta-pot and cook on Poultry (high) for 12 minutes.

Note:

If you prefer your arroz con pollo to have more liquid, add 1 1/2 cups of water instead of just 1.

Step 7:

Shred chicken with a fork, add juice from freshly squeeze lemon, and then cook on high for another 5 minutes.

Ta-da!

Super simple and delicious recipe to recreate!

Hope you all enjoy :D