Pressure cooker halves the cooking time for this dish featuring moist, golden chicken and spicy Spanish chorizo.
- Heat oil in a pressure cooker over medium-high heat. Cook chorizo, stirring, for 3 minutes or until crisp. Transfer to a bowl.
- Add half the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl with chorizo. Repeat with the remaining chicken.
- Add onion and celery and cook, stirring, for 2 minutes or until slightly soft. Return chorizo and chicken to the cooker. Add saffron and stock, and bring to a simmer. Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 25 minutes. Release steam following manufacturer's instructions. Remove lid. Use tongs to transfer chicken to a large bowl. Cover with foil to keep warm.
- Add rice to the chorizo mixture in the pressure cooker. Cover and seal the cooker. Increase heat to high. Cook for 5 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 3 minutes. Release steam following manufacturer's instructions. Remove lid. Add asparagus and stir well. Cover the cooker with the lid but do not seal. Set aside for 10 minutes or until rice is tender.
- Combine cucumber, tomato, shallot, mint and lemon juice in a bowl. Season with salt and pepper. Remove chicken meat from bones. Add chicken to pilaf. Divide among serving bowls and serve with salad.
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