Arroz con Pollo

2            pounds boneless, skinless chicken thighs

1½         teaspoons kosher salt, divided

½           teaspoon freshly ground black pepper

½           teaspoon extra virgin olive oil

½           onion, chopped

½           red pepper, chopped

2            garlic cloves, chopped

1            plum tomato, cut into ½-inch dice

¼           teaspoon smoked paprika

1            cup long-grain white rice

1½         cups low-sodium chicken broth

1∕8         teaspoon saffron threads

1            bay leaf

Nutritional information per serving:

Calories 397 (13% from fat) • carb. 52g • pro. 32g • fat 6g sat. fat 1g • chol. 108mg • sod. 935mg • calc. 71mg fiber 2g

1. Season the chicken on both sides with 1 teaspoon of the salt and the pepper.
2. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. Once the oil is hot, brown the chicken in 2 batches, about 5 minutes per side. Remove and reserve. Add the chopped onion, red pepper and garlic. Stir well, scraping any brown bits from the bottom of the pot. Sauté vegetables until fragrant, about 5 minutes. Add the tomatoes with remaining salt and smoked paprika and cook for a couple of minutes before stirring in the rice.
3. Add the chicken back to the pot with the broth, saffron and bay leaf. Stir together. Secure the lid and select High Pressure. Set the time for 18 minutes. When the audible beep sounds, use Quick Pressure Release.
4. Once all the pressure is released completely, the red indicator will drop.
5. Remove lid, stir ingredients together and serve immediately.