![close up view of Spanish Chicken and Rice with edamame and lime sedges in a white bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/27Pk-4JDKmYnUwT_4w5dmrYDof8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6538070-instant-pot-spanish-chicken-and-rice-Diana71-4x3-1-ae6d6fe453dd4d4cb80dd37ea4ba3c14.jpg)
Ingredients
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1 ½ pounds bone-in, skin-on chicken thighs
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1 pinch salt, or more to taste
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2 tablespoons olive oil
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1 red bell pepper, diced
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½ onion, sliced
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3 cloves garlic, minced
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon ground red pepper
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1 teaspoon dried oregano
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½ teaspoon ground white pepper
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1 pinch red pepper flakes
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1 pound tomatoes, diced
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1 ½ cups chicken broth
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1 cup long-grain rice
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1 cup frozen peas, partially thawed
Directions
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Rub each chicken thigh down with salt.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
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Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
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Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
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Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.
Tips
You can use frozen, slightly thawed edamame instead of frozen peas, if desired.
Nutrition Facts (per serving)
334 | Calories |
17g | Fat |
21g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 334 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 4g | 20% |
Cholesterol 72mg | 24% |
Sodium 1020mg | 44% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 23g | 47% |
Vitamin C 41mg | 46% |
Calcium 42mg | 3% |
Iron 3mg | 14% |
Potassium 489mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.