1 cup long grain white rice
1 1/2 cups water
1 cup water
1 (3-pound) chicken, cut into serving pieces
Salt and pepper
2 tablespoons vegetable oil or olive oil
2 medium onions, chopped
1 clove garlic, minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 13 1/2-ounce can chicken broth
1 tomato, peeled and chopped
1 10-ounce package frozen green peas
1 cup sliced green olives
1 4-ounce jar pimiento, sliced
Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking rack, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken. Remove water from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Sauté onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.
Makes 4 to 6 servings.
Notes: Modern Spanish cuisine has been profoundly influenced by the Moors, who occupied Spain for 700 years. The Moors, a cultured and sophisticated people, brought technological as well as culinary expertise to Spain's primarily peasant population. For example, the Moors brought irrigation to Spain and introduced the cultivation of rice, now a staple in any Spanish meal. Spain's popular Arroz Con Pollo (Chicken with Rice) is delicious served with an orange and onion salad and caramel custard for dessert.