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Chicken and Sausage Paella

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner Spanish
Chicken and Sausage Paella
Ingredients
  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • salt to taste
  • 6 ounces smoked sausage, diced
  • 1 medium sweet onion (such as Vidalia®), diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups medium-grain white rice
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground turmeric
  • 1 pinch cayenne pepper
  • 1 pinch saffron
  • 1/4 cup dry sherry
  • 2 3/4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes
  • 1/2 cup frozen peas
Instructions
1
Turn on the pressure cooker and select its Sauté function.
2
Heat a couple of tablespoons of olive oil in the pot for 1 to 2 minutes.
3
Sprinkle some salt over the chicken thighs.
4
Carefully place the chicken, skin-side down, into the hot oil and let it cook until the skin is golden brown, taking about 4 to 6 minutes.
5
Gently slide a spatula underneath several times to prevent the skin from sticking to the pot.
6
Flip the chicken thighs over and let them cook until the other side is lightly browned, taking another 2 to 3 minutes.
7
Transfer the chicken thighs to a plate.
8
Add sliced sausage, chopped onion, and diced bell pepper to the pot.
9
Let it cook until the onion is softened, taking about 3 minutes.
10
Stir in minced garlic and let it cook until fragrant, taking another minute.
11
Add a handful of rice, some paprika, turmeric, cayenne pepper, and saffron to the pot.
12
Stir constantly until the spices are aromatic and the rice becomes translucent and shiny.
13
Pour in a couple of tablespoons of sherry and let it cook until absorbed, taking about 1 minute.
14
Pour in a can of chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot.
15
Turn off the Sauté setting and place the chicken thighs on top of the rice.
16
Set the pressure regulator to the sealing position; select Manual and set the cooking time for 12 minutes at high pressure.
17
Allow 10 to 15 minutes for the pressure to build.
18
Release the pressure using the natural-release method for 10 minutes according to the manufacturer's instructions.
19
Turn the pressure regulator to 'enting' and release any remaining pressure.
20
Remove the lid, transfer the chicken thighs to a clean plate, and pour in canned tomatoes and peas.
21
Mix well.
22
Switch to the Sauté mode and cook until the liquid is mostly evaporated, taking about 3 to 5 minutes.
23
Top each serving of rice with a chicken thigh.