Arroz con Pollo


Yields 6 servings

Prep Time: 5 minutes

Cook Time: 34 minutes



  • 6 bone-in chicken thighs, skin on
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 roasted red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounce) fire roasted tomatoes
  • ½ cup dry white wine
  • 1 bay leaf
  • 1 cup chicken stock
  • Salt & pepper, to taste
  • 1½ cups white rice, washed & rinsed
  • Cilantro, freshly chopped, for garnish


  1. SEASON the chicken thighs with salt, black pepper, crushed red pepper, and lime juice. Set aside.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F, set time for 30 minutes, and press On/Start. Allow the pressure cooker to heat up.
  3. ADD the olive oil to the preheated pressure cooker and allow it to heat up for 30 seconds.
  4. BROWN the chicken thighs skin-side down for 15 minutes until skin is crispy. You may need to work in batches of 2. Set aside and press Stop/Cancel.
  5. SELECT Sauté/Brown and press On/Start.
  6. ADD the onion, green bell pepper, and roasted red bell pepper. Cook for 5 minutes.
  7. ADD the garlic and cook for 1 minute.
  8. MIX in the cumin and tomato paste and cook for another minute.
  9. ADD the fire roasted tomatoes, white wine, bay leaf, and chicken stock and bring to a boil.
  10. SEASON the cooking liquid to taste with salt and pepper.
  11. ADD the rice and mix well. Place the chicken thighs on top, along with any juices.
  12. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  13. SELECT White Rice, set time for 4 minutes, and press On/Start.
  14. NATURAL RELEASE for 10 minutes when done cooking, and carefully remove the lid.
  15. GARNISH with freshly chopped cilantro.