Spanish Rice with Chicken and Sausage - olive oil

Method

• Heat the oil in a 4-quart or larger cooker.
• Add the onion and chorizo and cook over medium-high heat, stirring frequently, until the onion begins to soften, about 2 minutes.
• Stir in the rice and paprika, taking care to coat the rice with the oil.
• Stir in the broth, bay leaves, and salt.
• Scrape up any browned bits stuck to the bottom of the cooker.
• Stir in the chicken.
• Pour the tomatoes and their liquid on top.
• Do not stir after adding the tomatoes.
• Lock the lid in place.
• Over high heat bring to high pressure.
• Reduce the heat just enough to maintain high pressure and cook for 3 minutes.
• Turn off the heat.
• Allow the pressure to come down naturally for 6 minutes.
• Quick-release any pressure remaining in the cooker.
• Remove the lid, tilting it a away from you to allow steam to escape.
• Quickly stir in the olives, red pepper, and thyme.
• Immediately replace the lid and steam in the residual heat until rice is tender, usually no more than a minute or two.
• Stir well to distribute the ingredients.
• Remove bay leaves.
• Add salt and pepper to taste.
• If there is any unabsorbed liquid, use a slotted spoon to serve.
• Garnish individual portions with parsley.
• Variations
• Add 1 cup frozen peas or cooked black beans when you add olives.
• Add 1 to 2 teaspoons hot paprika or 1/2 teaspoon crushed red pepper flakes along with sweet paprika.
• Transformations (Follow basic recipe except as noted.)
• Chicken Jambalaya: Omit chorizo.
• Add 1 medium green bell pepper, seeded and finely diced, along with chicken.
• While rice is cooking, slice and pan-fry 12 ounces andouille or other fully cooked smoked sausage.
• Stir into cooked rice (along with red pepper).
• Omit olives.
• Pass Tabasco sauce at the table.
• Seafood and Chicken Jambalaya: Prepare Chicken Jambalaya above and add 1/2 pound unpeeled medium or large shrimp along with chicken.
• Seafood and Chicken Paella: Soak 1/4 teaspoon saffron threads in 2 teaspoons warm water for 10 minutes.
• Add along with chicken broth.
• Add 3/4 pound medium shrimp (shelling optional), large scallops, or a combination, when you add chicken.