Instant Pot Cuban Arroz Con Pollo Recipe enthusiasts

Forget fancy restaurants and expensive ingredients. Cuban arroz con pollo is a testament to the power of simple, soulful cooking. A handful of pantry staples come together to create a dish that’s both comforting and exciting.

In the classic version chicken pieces are seasoned with garlic, salt, and pepper, seared to perfection, then removed from the pot. The aromatic base, comprised of onions, scallions, peppers, bell peppers, and carrots, is then sautéed. Next comes the rinsed rice, followed by reintroducing the chicken to the pot, along with broth, cooked for the same duration as regular rice.

The instant pot allows you to prepare this classic in the blink of an eye, without sacrificing flavor.

Why You Should Try Cuban Instant Pot Chicken and Rice:

1. Complete Meal: This recipe offers a balanced mix of vegetables, carbohydrates, and proteins, making it a wholesome and satisfying meal on its own.

2. Time-Saving: By cooking everything in one pot, this dish significantly reduces cleanup time. While the rice cooks, you can tidy up the kitchen, ensuring a quick and efficient meal prep process.

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield:  4 servings

6 WW Points Per serving

Ingredients:

• 1 lb (450 g) chicken breasts, cut into thin slices
• Salt and pepper to taste
• 1 teaspoon (5 ml) olive oil
• 3 cloves garlic, minced
• 1 (110 g.) onion, diced
• 1 red bell pepper (100 g.), diced
• 2 (150 g.) carrots, diced
• ½ cup (75 g) peas
• 2 tablespoons (30 ml) tomato paste
• 2 cups (480 ml) chicken broth
• 1 cup (185 g) long-grain white rice
• Optional: 1 celery stalk, chopped, and 2 tablespoons chopped scallions

For Serving:

Instructions:

1. Season the Chicken: Season the chicken slices with salt and pepper according to your taste preferences.

2. Sauté Chicken: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the seasoned chicken slices to the pot and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

3. Sauté Aromatics: In the same pot, add minced garlic, diced onion, diced red bell pepper, diced carrot, peas, and optional celery and scallions. Sauté until the vegetables are softened, about 3-4 minutes.

4. Add Tomato Paste and Chicken Broth: Stir in the tomato paste until it’s well incorporated with the vegetables. Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot.

5. Add Rice and Chicken: Add the uncooked white rice to the pot and stir to combine with the vegetable mixture. Return the browned chicken slices to the pot and nestle them into the rice mixture.

6. Pressure Cook: Close the Instant Pot lid. Set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes.

7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.

8. Serve: Open the lid carefully and stir the chicken, rice, and vegetable mixture. Serve the Chicken Cuban Rice hot, garnished with chopped scallions or fresh cilantro, if desired.  Enjoy!

Note: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Variations and Substitutions:

1.      Olives and Capers: In many countries, olives and capers are added to this dish for extra flavor. If you choose to incorporate them, remember to adjust the salt accordingly.

2.      Chicken Cuts: Traditionally, this recipe calls for chicken pieces with bones, such as thighs and wings, to enhance the broth’s flavor. However, to keep Weight Watchers points in check, opt for chicken cutlets.

3.      For an extra burst of flavor, marinate the chicken in a mixture of citrus juice, garlic, and herbs before cooking. This tip adds depth and tanginess to the dish.

4.      For extra crunch and richness, sprinkle toasted nuts such as sliced almonds, chopped cashews, or crushed peanuts over the finished dish just before serving.

Tips and Tricks for Making Cuban Instant Pot Chicken and Rice:

1. One-Pot Wonder: Utilize the Instant Pot for the entire cooking process. Begin by browning the chicken until golden, followed by sautéing the vegetables and adding the rice. As you pour in the broth, the flavors meld beautifully in the pot, resulting in a delightful dish.

2. Quality Broth: The key to this recipe lies in the broth. If possible, use homemade broth for the richest flavor. Alternatively, opt for a high-quality store-bought broth. As a last resort, prepare chicken broth using dehydrated bouillon cubes.

3. When the rice is nearly cooked and you’ve reduced the heat to low, cover the Instant Pot with a clean, damp kitchen towel. This helps trap steam and moisture, resulting in fluffy and tender rice.4. Fresh herbs like cilantro and parsley can elevate the taste of Cuban Instant Pot Chicken and Rice. Add a generous handful of chopped herbs just before serving for a burst of freshness.

WW Points

Uncooked boneless skin-less chicken breast 0 points
Carrots 0 points
Table salt 0 points
Cooked green peas 0 points
Tomato paste 1 point
Olive oil 1 point
Chicken broth 1 point
Garlic 0 points
Uncooked white rice 20 points
Onion 0 points
Red bell pepper 0 points