A hearty one-pot dish from Argentine home kitchens, cazuela pressure-cooks chicken thighs together with rice and cumin. Getting the pressure time exactly right is what lets both the chicken and the rice finish perfectly at the same moment.
With the pressure cooker lid off, sauté the onion and bell pepper in the olive oil until soft, add the chicken thighs and cook for 10 minutes until lightly browned.
Add the rice, tomato paste, cumin and chicken broth, seal the lid, and once the valve starts whistling, cook for 8 minutes.
Turn off the heat and wait 10 minutes for the pressure to release naturally.
Open the lid, fluff the rice with a fork, cover again and let it rest for 5 minutes.
Never force the pressure valve open; wait for the cooker to cool and release its pressure naturally.
Düdüklü tencerem eski model olduğu için basınç biraz geç geldi, düdük öttükten sonra 8 dakika yerine 11 dakika pişirdim ve pirinç yine de tane tane çıktı. Doğal basınç düşürme kısmını atlamadım, tavuk çok yumuşaktı.
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