Pressure Cooker Paella with Chicken Thighs and Smoked Sausage

Ingredients and Weight:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound smoked sausage, sliced
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups long grain rice
• 3 cups chicken broth
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Preparation Time:

• 15 minutes

Cooking Time:

• 12 minutes in pressure cooker

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. In a large bowl, combine the chicken, sausage, onion, green bell pepper, red bell pepper, garlic, paprika, oregano, salt, and pepper. Toss to coat.
2. Add the rice and chicken broth to the pressure cooker.
3. Lock the lid into place and cook on high pressure for 12 minutes.
4. Once the cooking time is complete, let the pressure release naturally for 10 minutes before releasing the remaining pressure manually.
5. Fluff the rice with a fork and stir in the peas and parsley.

Nutritional Information:

• Calories: 320
• Fat: 10g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Savory and flavorful
• Tender chicken and sausage
• Vibrant and colorful vegetables
• Perfectly cooked rice

User Comments:

• "This paella is amazing! It's so easy to make and the flavors are incredible."
• "I love the combination of chicken and sausage. It's a hearty and satisfying meal."
• "The rice is cooked perfectly and the vegetables add a nice crunch."

Special Precautions and Tips:

• Be careful when releasing the pressure from the pressure cooker to avoid burns.
• Use any type of smoked sausage you like, such as kielbasa, chorizo, or andouille.
• Feel free to add other vegetables to this dish, such as carrots, corn, or zucchini.