Colombian Arroz con Pollo
Chicken and rice is a classic combination for a reason. It just works well together, add a few veggies and you have a meal, and best of all you can add any seasonings in the world and have a totally different dish from any corner of the globe. For example Greek chicken with rice, Peruvian style Arroz con Pollo, sweet and savory Japanese curry, artful Palestinian Maqluba, Spanish paella, Indian chicken biriyani, and last but not least, vinegary Filipino adobo.
This Colombian specialty is something I first tried at a local Colombian restaurant when purchasing chorizo for Bandeja Paisa. We stopped for lunch while there and this was one of the things we ordered. One thing I noticed with their plate versus recipes I saw online was that the chicken is usually boiled with theirs had a distinct roasted taste to it. I tried to incorporate that flavor here with mine as well.
Other than that change the recipes consists of a few basic parts. The first is shredded chicken, then frozen veggies, rice, and it's all seasoned with a hagao base. I incorporated all of those flavors for the instant pot and loved how it turned out. The method is slightly different but the taste is exactly the same.
2 large chicken breasts
1 tsp. adobo seasoning
1 (14.5 oz.) can petite diced tomatoes with juices
1 tsp. tomato paste
1 small onions, diced
4 cloves garlic, minced
4 Tbsp. oil
1/2 tsp. cumin
2 envelopes Sazon with azafran
1 c. frozen mixed vegetables
3 c. rice
2 1/2 c. chicken broth
Sliced avocado, cucumber, and tomatoes or a side salad
Season the chicken with adobo seasoning and one of the packets of sazon.
Heat 2 tablespoons of the oil in the bottom of a large digital pressure cooker. Add the chicken breasts and sear on both sides until very golden. They wont be cooked all the way through but that's ok. Remove from the pan and keep warm.
Add the can of tomatoes, onion, garlic, remaining oil, cumin, and 1 sazon packet to the bottom of the pressure cooker. Cook, stirring often, for 10 minutes.
Add the rice and frozen vegetables to the tomato mixture in the pan. Cook, stirring, for 2 minutes.
Add the broth and seared chicken to the pan. Stir to combine.
Secure the lid on top and cook the chicken and rice on high pressure for 13 minutes. Allow to natural release for 10 minutes and then release the pressure.
Remove the chicken and add the cilantro. Use a fork to fluff.
Shred the chicken and add back to the rice.
Serve as is, or press in to a small bowl or measuring cup to form a timbale. Serve with sliced avocado, cucumber, and tomatoes, or a side salad.