arroz con pollo

Hall of Fame, declared my husband!  I have to say, it was sooooo good!  After I took the picture I doused it in hot sauce which made it all the better.  Everyone ate it right up.

arroz con pollo (slightly adapted from Skinnytaste One & Done)
5 boneless, skinless chicken thighs
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning (recipe below)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 teaspoons olive oil
1/3 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 cup uncooked brown jasmine rice
3/4 cup frozen mixed peas and carrots
1/4 cup canned tomato sauce
1/4 cup green Spanish olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
cayenne pepper sauce, for serving

sazon seasoning:
makes 6 tablespoons
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon freshly ground pepper

Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder and the salt.
Press the saute button on an electric pressure cooker.  When hot, add 2 teaspoons of the oil and cook the chicken until browned.  Transfer to a plate.
To the pressure cooker, add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro and garlic and cook, stirring until softened, about 2 minutes.  Add the rice, 1 cup water, the frozen vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon and the bouillon.  Stir well.  Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked.  Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro.  If you like spice, top wit the hot sauce.