Ingredients:
- 3 tbsp extra virgin olive oil
- 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 cup finely chopped onion
- 2 cups long-grain white rice, rinsed and drained
- 1 cup finely chopped red bell pepper
- 2-3/4 cups chicken broth
- 1 bay leaf
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
- 1 cup fresh shelled peas (or thawed frozen)
Directions:
- Press COOK SWITCH. When the bottom of the inner pot
gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5
minutes. Stir in garlic and onion; sauté for 2 minutes or until
onion is softened and chicken is browned.
Stir in rice, red pepper, broth, bay leaf, cumin, salt, pepper, and
saffron threads in water. Cover and reset for a regular cooking
cycle. When Keep Warm switches on, stir in peas. Cover and
steam for 10 minutes. Fluff and serve hot.
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