Updated Nov 24, 2014Chatelaine
- In a small bowl, stir broth with saffron, salt and chili flakes. Set aside to allow flavours to blend. Cut chicken into bite-size strips and slice sausages into 1/2 (1-cm) rounds. Mince garlic and coarsely chop onion. Seed and coarsely chop peppers and tomatoes. Remove peas from freezer and set aside on counter.
- In a pressure cooker, heat oil over medium-high heat. Add chicken, sausages, garlic and onion. Cook, stirring constantly, until chicken is no longer pink, from 3 to 5 minutes. Add peppers and tomatoes. Cook, stirring often, until peppers start to soften and tomatoes start to break down, about 3 minutes. Add uncooked rice, then pour broth mixture overtop.
- Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Once it has reached maximum pressure, reduce heat to medium-low to maintain even pressure and cook for 10 minutes. Remove from heat and allow pressure to drop naturally for 5 minutes. Remove lid and stir in peas and sprinkle with parsley, if using. (Heat from sauce will cook peas.) Serve with thick slices of crusty bread.
Pressure cookers dramatically cut down cooking time when preparing a meal–and all of the cooking is done in one pot. We adapted this recipe from Cinda Chavich’s excellent new cookbook, The Best Pressure Cooker Recipes (Robert Rose). No worries–today’s pressure cookers are foolproof and won’t blow their contents all over the ceiling like older models.
No pressure cooker?
Follow recipe but use a large wide-bottomed saucepan. Once you have added uncooked rice and poured broth mixture overtop, stir to combine. Increase heat to high and bring mixture to a boil. Then reduce heat to medium-low. Cover and cook for about 20 minutes, stirring occasionally, until most of liquid is absorbed. Remove pan from heat. Stir in peas and sprinkle with chopped parsley, if using.