Pressure Cooker Arroz con Pollo

Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.

This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.

We ate it with a green salad. Wonderful!

Yield: Serves 4 to 6

  • 1 1/2 cups chicken stock
  • 1 tsp saffron threads
  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
  • 3 tsp coarse salt, divided
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes
  • 2 T olive oil
  • 1 small white or red onion, diced
  • 8 large cloves garlic, minced
  • 1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
  • 2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
  • parsley or cilantro, minced, for garnish
  1. In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
  2. Add the saffron threads to the hot broth and let steep for about 30 minutes.
  3. Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
  4. Heat the oil over medium heat in a pressure cooker or Instant Pot.
  5. Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
  6. Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
  7. Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
  8. Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
  9. Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
  10. Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
  11. Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
  12. Cook for 20 minutes.
  13. Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
  14. Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
  15. Serve garnished with minced herbs, as desired.

Roast Chicken with Roasted-Garlic Pan Sauce

This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.

This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.

  1. Preheat the oven to 425°, preferably on convection roast.
  2. Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until 
an instant-read thermometer inserted in the thickest part 
of the chicken breast registers 160°. (I used the oven probe.)
  3. Transfer the chicken 
and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
  4. Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
  5. Add the wine, bay leaf, thyme and the reserved pan drippings.
  6. Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
  7. Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.

Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.

Yield: Serves 6

  • 1 T ground coriander
  • 1 T ground cumin
  • 1 T smoked paprika
  • 2 tsp coarse salt
  • 2 tsp freshly ground black pepper
  • 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
  • 2 T lemon juice, plus lemon wedges for serving
  • 2 T honey
  • 3 large garlic cloves, finely grated
  • 2-3 T extra-virgin olive oil, divided
  • 1-2 T chopped fresh oregano
  1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
  2. Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
  3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
  4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
  5. In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
  6. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
  7. Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
  8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
  9. Serve with lemon wedges.

Vanilla Flan

After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.

A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂  It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!

I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.

Yield: One 8-inch flan

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk (low fat can be substituted)
  • 1 12-ounce can evaporated milk
  • 1 T pure vanilla extract
  • pinch of coarse salt
  • strawberries, for serving, optional
  1. Preheat the oven to 325 degrees, preferably on convection.
  2. Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
  3. Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
  4. Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
  5. Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
  6. Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
  7. Pour through a fine strainer into the prepared pan.
  8. Slide the oven rack out and place the roasting pan on the hot rack.
  9. Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
  10. Bake for 60-70+ minutes, or until the center is wobbly.
  11. Remove from the oven; let cool to room temperature.
  12. Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
  13. Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.

One Year Ago: Cheesy Enchilada Skillet

Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos

Three Years Ago:

Four Years Ago:

Five Years Ago:

Easy Arroz con Pollo

My mom doesn’t cook very much these days, so when my family and I visit, she and I cook together. When we recently stayed with her over spring break, I forwarded a couple of new recipe emails to try. More fun that way!

As a loyal Good Morning America fan I am not sure why I receive Today show recipe emails, but some of them do catch my eye. This recipe was adapted from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, via today.com. I adjusted the cooking times, used boneless, skinless chicken thighs instead of a whole chicken, doubled the garlic and peas, incorporated chicken stock, and omitted the olives (I’m not a fan.). My mom added the olives to her leftovers!

This is a delicious one-pot dish with a lovely, colorful presentation. I made it again when we came home. 🙂

Yield: Serves 6 to 8

  • 3 pounds boneless skinless chicken thighs, about 10
  • coarse salt and freshly ground black pepper
  • 2 1/2 teaspoons dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, seeded and cut lengthwise into 1/2-inch-wide pieces
  • 8 garlic cloves, minced
  • 1 teaspoon saffron threads
  • 1/8 teaspoon red chile flakes
  • pinch of freshly grated nutmeg
  • 28 oz can peeled, seeded, and diced tomatoes (or 2 1/2 cups diced fresh tomatoes)
  • 1/2 cup Sauvignon Blanc or other dry white wine
  • 2 1/2 cups chicken stock or water
  • 2 cups Spanish Bomba or other short-grain white rice (I used white Basmati rice)
  • 1/2 cup pitted Spanish green olives, sliced, optional
  • 2 cups fresh or frozen shelled English peas
  1. Rub the chicken pieces all over with 1 teaspoon salt, lots of black pepper and the oregano. Place in a large bowl, cover, and set aside in the refrigerator for 1 hour.
  2. Preheat the oven to 350°F, preferably on convection.
  3. In an 8-quart Dutch oven or other heavy pot (I used enameled cast iron.), heat the oil over medium-high heat.
  4. Working in batches if necessary to avoid crowding, add the chicken pieces in a single layer and cook, turning as needed, until golden on all sides, about 10 minutes. Transfer the chicken to a plate.
  5. Return the pot to medium-high heat and add the onion, bell pepper, garlic, saffron, chile flakes, nutmeg and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10 minutes.
  6. Increase the heat to high, add the tomatoes, 2½ cups water or stock, the wine, and the chicken, and bring to a boil. Cover the pot and place in the oven for 20 minutes.
  7. Remove the pot from the oven, add the rice, olives (if using), and 1/2 teaspoon salt (if using water instead of stock), and stir well.
  8. Re-cover the pot, return it to the oven, and cook for another 30 minutes.
  9. Retrieve the pot again, add the peas and fluff the rice with a fork. Re-cover the pot and return it to the oven for a final 5 to 10 minutes. At this point, the rice and the chicken will be tender and the liquid will be absorbed.
  10. Remove from the oven and let stand, covered, for 10 minutes before serving. Adjust seasoning, if necessary, and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

White Bean Soup with Bacon & Herbs

My husband usually rejects any soup suggestion unless it has a stew-like consistency. I think I convinced him that this brothy soup would be great because of the bacon. 🙂 By the way, of course, he enjoyed it!

This recipe was adapted from Food and Wine, contributed by Jose Garces. It is based upon a Spanish white bean soup called caldo gallego. I doubled the garlic, used a dried bay leaf, and incorporated homemade turkey stock. The turkey stock made the soup much richer in color and more full-flavored. The fresh herbs brought freshness and color to the finished dish. and… Who doesn’t like crispy bacon sprinkled over the top of their soup? 😉

Yield: 8 to 12 servings

  • 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 Spanish onion, finely chopped
  • 1 large carrot, finely diced
  • 2 celery ribs, finely diced
  • 8 garlic cloves, minced
  • 1 fresh or dried bay leaf
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 pound Great Northern beans, soaked overnight and drained
  • 10 cups chicken stock (I incorporated 4 cups homemade turkey stock)
  • coarse salt and freshly ground pepper
  1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
  2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
  3. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes.
  4. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
  5. Discard the bay leaf and stir in the remaining thyme and rosemary.
  6. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Note: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.

Two Years Ago:

Three Years Ago:

Magdalenas

I wanted to make these as soon as I read Linda’s post about this Spanish version of French Madeleines on La Petite Paniere. I also had to post them as soon as I made them! I loved her description-  they seemed like a dessert but are eaten as a special bakery breakfast in Algeria. They are very light, only slightly sweet, and were absolutely delicious with raspberry jam.

IMG_0215

I substituted some potato starch for the corn starch (I didn’t have enough…). I also substituted large for medium eggs, canola oil for safflower oil, and vanilla extract for the vanilla sugar in the original recipe. I also reduced the baking time for a convection oven. Tasty and pretty! 🙂

Yield: 12 Magdalenas (I only made 11!)

  • 125 g all-purpose flour
  • 125 g corn starch (I substituted some potato starch as well)
  • 1/2 teaspoon of baking powder
  • 100 ml sunflower oil or canola oil
  • 200 g granulated or caster sugar
  • 5 large eggs, separated
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • turbinado sugar, for sprinkling

  1. Preheat the oven to 180 C  or 350 F degrees on convection.
  2. Using cooking oil spray, grease small individuals mini magdalenas mold or muffins tray. (I used standard-size brioche tins.)
  3. In a bowl, combine the flour, the corn starch and the baking powder with a whisk.
  4. Separate egg yolks from whites (in two different large bowls).
  5. In the bowl with the 5 egg yolks, add the sugar, the vanilla extract, and the lemon zest. Whisk together all the ingredients until they become creamy.
  6. Add the oil and continue to mix.
  7. Add the flour, the corn (or potato!) starch and the baking powder mixture. Mix all of the ingredients together. (The batter is quite thick.)
  8. In the second bowl whisk the egg whites until soft peaks begin forming. (I used a hand mixer.)
  9. Incorporate the whisked egg whites to the egg yolk-flour mixture and fold in until combined.
  10. Spoon into molds and sprinkle with a little of turbinado sugar over the top. (I used a large ice cream scoop.)
  11. Bake for 17 or 18 minutes on convection (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
  12. Remove from the oven and set aside for 15 minutes. Transfer into a serving plate or basket. Serve with jam or orange marmalade on the side.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,280 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Bread Machine Brioche
One-Pot Chicken Thighs with Black Beans, Rice & Chiles
Caramel Apple Skillet Cake with Browned Butter Glaze
Old-Fashioned Apple Crisp
Ottolenghi's Baked Rice
Skillet Phyllo Pie with Butternut Squash, Kale, & Feta
Pumpkin Muffins with Cinnamon-Sugar Topping
Apple Cider Doughnut Loaf
Foodista Food Blog of the Day Badge
%d bloggers like this: