Mega Cocina MCDHEPC5 Manual De Instrucciones página 37

CHICKEN AND RICE MAKES 5 TO 6 SERVINGS
1 4-5 LBS, CHICKEN, SKINNED AND CUT INTO PIECES
3 ¾ TABLESPOONS OLIVE OIL
2/3 CUP WHITE WINE
1 LARGE ONION
3 GARLIC CLOVES, MINCED
1 RED BELL PEPPER, DICED
1 LARGE RIPE TOMATO
1 ¼ CUP UNCOOKED LONG GRAIN WHITE RICE
2/3 CUP FROZEN PEAS
3 ¾ CUPS LOW SODIUM CHICKEN BROTH.
1 TEASPOON SALT
SALT AND PEPPER TO TASTE
SEASON CHICKEN PIECES WITH SALT AND PEPPER. HEAT 3 TABLESPOONS
OLIVE OIL IN PRESSURE COOKER. PLACE CHICKEN IN COOKER AND BROWN,
IN BATCHES. ADD WINE TO CHICKEN IN COOKER. COOK 2-3 MINUTES. REMOVE
CHICKEN AND JUICES AND SET ASIDE. HEAT REMAINING OLIVE OIL IN COOKER.
ADD ONION, GARLIC, RED PEPPER AND TOMATO. COOK UNTIL ONION IS SOFT-
ENED. ADD RICE AND COOK FOR ABOUT 2 MINUTES. ADD PEAS, BROTH, SALT,
CHICKEN AND JUICES. STIR WELL. PLACE LID ON PRESSURE COOKER AND
LOCK. SET PRESSURE HOLDING TIME FOR 9 MINUTES. AFTER 9 MINUTES,
RELEASE STEAM. REMOVE LID. MIX SO RICE LOOKS FLUFFY AND SERVE.
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