A Peruvian green rice dish, arroz verde is turned into a one-pot main by marinating chicken legs with cilantro and garlic, then cooking them with rice in a pressure cooker. It is a practical option for weeknight dinners.
Blend the fresh cilantro, onion, garlic, lemon juice and a little olive oil into a smooth, deep-green marinade.
Rub the marinade all over the chicken legs, cover and refrigerate for 30 minutes so the meat can absorb the cilantro flavor.
Heat the remaining olive oil in the pressure cooker and brown the marinated chicken on all sides for 5 minutes. Add the rinsed rice and remaining marinade, then stir.
Add the chicken stock, peas and salt. Close the pressure cooker and, once it comes to pressure, cook over low heat for 15 minutes. Turn off the heat and wait for the pressure to release naturally.
Once the pressure has released, open the cooker and fluff the rice with a fork. Cover again and leave to rest for 10 minutes.
Do not force the pressure cooker to release steam; wait for it to release naturally. Otherwise, the lid may be opened before the rice has absorbed all the liquid.
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