1Place the whole chicken in the Instant Pot, breast side up. Add water, Adobo, and black pepper. Cook at high pressure for 30 minutes. Allow pressure to release naturally (about 30 minutes).
2Place the whole chicken in the Instant Pot, breast side up. Add water, Adobo, and black pepper. Cook at high pressure for 30 minutes. Allow pressure to release naturally (about 30 minutes).
3Place the whole chicken in the Instant Pot, breast side up. Add water, Adobo, and black pepper. Cook at high pressure for 30 minutes. Allow pressure to release naturally (about 30 minutes).
4While chicken cooks, make the sofrito by pulsing onions, tomatoes, red bell pepper, cilantro, garlic, and capers in a food processor until combined.
5While chicken cooks, make the sofrito by pulsing onions, tomatoes, red bell pepper, cilantro, garlic, and capers in a food processor until combined.
6While chicken cooks, make the sofrito by pulsing onions, tomatoes, red bell pepper, cilantro, garlic, and capers in a food processor until combined.
7Transfer the chicken to a separate bowl and strain the broth. Return the broth to the Instant Pot.
8Transfer the chicken to a separate bowl and strain the broth. Return the broth to the Instant Pot.
9Transfer the chicken to a separate bowl and strain the broth. Return the broth to the Instant Pot.
10Add sofrito, Sazón Goya, olives, and rice to the broth. Mix well. Cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
11Add sofrito, Sazón Goya, olives, and rice to the broth. Mix well. Cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
12Add sofrito, Sazón Goya, olives, and rice to the broth. Mix well. Cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
13While the rice cooks, separate the chicken meat from the bones into bite-sized pieces. Discard the skin and bones.
14While the rice cooks, separate the chicken meat from the bones into bite-sized pieces. Discard the skin and bones.
15While the rice cooks, separate the chicken meat from the bones into bite-sized pieces. Discard the skin and bones.
16Add chicken pieces to the pot, mix well, and serve.
17Add chicken pieces to the pot, mix well, and serve.
18Add chicken pieces to the pot, mix well, and serve.
Ingredients
6 lb whole chicken
6 lb whole chicken
6 lb whole chicken
6 cups water
6 cups water
6 cups water
4 tsp Adobo seasoning
4 tsp Adobo seasoning
4 tsp Adobo seasoning
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 yellow onion, peeled, quartered
1 yellow onion, peeled, quartered
1 yellow onion, peeled, quartered
2 tomatoes, cored
2 tomatoes, cored
2 tomatoes, cored
1 red bell pepper, ribs and seeds removed, chopped
1 red bell pepper, ribs and seeds removed, chopped
1 red bell pepper, ribs and seeds removed, chopped
1 small bunch cilantro, thoroughly washed
1 small bunch cilantro, thoroughly washed
1 small bunch cilantro, thoroughly washed
1 Tbsp garlic, minced
1 Tbsp garlic, minced
1 Tbsp garlic, minced
1 Tbsp capers
1 Tbsp capers
1 Tbsp capers
1 Sazón Goya packet
1 Sazón Goya packet
1 Sazón Goya packet
0.25 cup green olives, sliced
0.25 cup green olives, sliced
0.25 cup green olives, sliced
3 cups long grain white rice
3 cups long grain white rice
3 cups long grain white rice
Equipment
Instant Potfood processorfine mesh strainer
Tips
Make your own sofrito for the freshest flavor. It takes about five minutes.
Using a whole chicken is the cheapest and most flavorful way to make this recipe; there is no waste.
If omitting Sazón Goya, the recipe will still be flavorful but less intense