Chicken Paella (Pressure cooker)

Ingredients (for 2-3 persons):

• Bomba rice (1 cup per person + half an extra cup).
• Chicken breast (2 chicken breasts)
• Artichokes (two pieces)
• Green pepper (1 piece)
• Red pepper (1 piece)
• Roasted pepper (1 piece)
• Onion (1 piece)
• Tomato sauce (two spoonfuls per person)
• Garlic (two cloves)
• Parsley
• Olive oil
• Salt
• Black pepper
• Paprika

Directions:

• Dice the chicken breast into small portions that will fit nicely into your mouth without further cutting once cooked. Do not add any salt yet.
• Put a pressure cooker onto the fire and fill the bottom with olive oil. Leave the cooker uncovered until specified. Fry the diced chicken until they start to get a nice golden colour.
• Remove the outer leaves of the artichokes to reveal the core.
• Cut the different peppers (you just need to use the ones you prefer) into short strips.
• Add the artichoke cores and the pepper strips into the cooker and fry them with the chicken breast.
• Grate the onions finely with the help of a grater.
• Add the onion to the cooker and remove the mixture. Let if fry and release the flavours until you obtain a golden colour for the onion.

• Pour now the tomato sauce into the cooker and fry it all together.
• Chop the garlic and the parsley finely with a knife and add it to the cooker.
• Take half a coffee sized spoon of paprika and some pepper and add it as well. Mix everything together.
• While leaving the cooker frying, boil some water apart in a pot, kettle or microwave.
• Add the rice into the cooker and put two small spoons of salt. Remove the rice with the ingredients to mix them well.
• Now add the same amount of water in cups that you put in rice to the cooker and cover it.
• Leave the cooker on top fire until steam starts to get out from the valve. At that point, reduce the fire power to its minimum.
• Leave it cooking for 10 minutes.
• Finally, open the cooker and empty the contents onto a plate.

ENJOY YOUR MEAL !!!

PRO TIP: While you fry the different ingredients and finally cook the rice, you want to leave the bottom to toast a little bit, so you will end up with a layer of toasted rice. This will give the paella the final true Spanish touch. Don't forget to scratch it off from the bottom and serve it on top of the paella.