2 OZ olive oil
4 – 5 boneless chicken thighs, cut into ½ – ¾” pieces
Salt and pepper
1 onion, chopped
1 bell pepper, chopped
12 cloves garlic
½ TSP ground oregano
1 TBS parsley
1 TSP paprika
1 TSP ground cumin
1½ TSP salt
¾ TSP black pepper
2 TBS tomato paste
½ C white wine
2 C long grain white rice
2 bay leaves
2 C low sodium chicken broth
1 5.5 OZ can concentrated tomato juice
1 C frozen peas
Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.
Brown chicken. Remove chicken to a plate.
Add onion, bell pepper, garlic, oregano, parsley, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes.
Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!
Add chicken broth, tomato juice and bay leaf to the pot and stir. Add the chicken and the rice, and stir to combine.
Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
Gently fluff rice with a fork, then serve.