1– 2 cups peas ( frozen are fine, or sub shelled edamame)
squeeze of fresh lime
Optional Garnishes: lime wedges, warm tortillas, queso fresco cheese or sour cream, avocado, fresh Italian parsley.
Pour warm water over saffron threads, if using. (If using Rumi Saffron, ¼ teaspoon is enough.)
Heat oil in the Instant Pot, using the “saute” function.
Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for two more minutes, then add bell pepper and carrots.
While the veggies are sauteing, season the whole chicken thighs, generously on with sides with salt, pepper and smoked paprika. Set aside. ( Sear each side of making on the stove top, see notes)
Add the saffron water, chicken broth and wine to the instant pot and scrap up any browned bits. Add diced tomatoes (with their juices), rice, oregano, paprika, chili powder, cumin, salt and chili flakes to the Instant Pot. Give a good Stir. Nestle the chicken over top.
Pressure cook on High for 15 minutes.
Naturally release, 15 minutes.
Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through. Squeeze with lime and serve with the optional garnishes.
If making on the stove top, follow same directions, but perhaps brown the thighs first before nestling into the rice. Bring to a simmer, cover, cook on low until rice is cooked through. (25-35 minutes??).
Make sure to rinse the rice- which will add a bit more water- hopefully preventing the burn error.
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