Arroz con Pollo

Makes about 6 servings

4     pounds boneless,
       skinless chicken thighs
1½  teaspoons kosher salt, divided
½    teaspoon freshly ground black pepper
1     teaspoon extra virgin olive oil
1     onion, chopped
1     red pepper, chopped
4     garlic cloves, chopped
2     plum tomatoes, cut into ½-inch dice
¼    teaspoon smoked paprika
2    cups long-grain white rice
3    cups chicken broth, low sodium
1⁄8  teaspoon saffron threads
1    bay leaf

Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32gfat 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, reserve.
2. Put the oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
Once the unit is preheated and the oil is hot,
add the chopped onion, red pepper and
garlic. Sauté vegetables until fragrant, about
3 minutes. Add the tomatoes with remaining
salt and smoked paprika, cook for a couple
of minutes to caramelize, and then stir in the
rice. Press Stop.
3. Add the reserved chicken, broth, saffron,
and bay leaf. Stir together. Secure the lid and
select Custom. Set the pressure to High, the
time for 15 minutes, and press Start.
4. When the time expires, press the Steam
Release button to quickly release pressure.
Once all the pressure is completely released,
carefully open the lid, stir ingredients together
and serve immediately.