RECIPE SPANISH-STYLE CHICKEN AND COUSCOUS

Servings: 4 Pressure cook total time: 1 hour

Slow cook total time: 2 hours, 40 minutes

INGREDIENTS

4 (12 ounce) bone-in split chicken breasts, trimmed Salt and pepper 1 tablespoon extra-virgin olive oil

1 red bell pepper, stemmed,

Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking.) Place half of chicken, skin side down, in multicooker and cook until browned, 5 to 7 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate.

Add bell pepper, chorizo, and 1⁄4 teaspoon salt to fat left in multicooker and cook until bell pepper is softened, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken, skin side up, into multicooker, adding any accumulated juices.

• To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 17 minutes. (If using Instant Pot, decrease cooking time to 9 minutes.) Turn off multicooker and quickrelease pressure. Carefully remove lid, allowing steam to escape away from you.

• To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken registers 160 F, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving

CARL TREMBLAY — AMERICA’S TEST KITCHEN VIA AP seeded, and chopped fine 4 ounces Spanish-style chorizo sausage, cut into 1⁄4 inch pieces 4 garlic cloves, minced 1⁄8 teaspoon saffron threads, crumbled 1⁄2 cup chicken broth 1 1⁄2 cups couscous 1 cup frozen peas, thawed 2 teaspoons lemon juice 3 tablespoons minced fresh parsley Spanish-style Chicken and Couscous. dish and discard skin, if desired. Tent with aluminum foil and let rest while preparing -couscous. Stir couscous, peas, and lemon juice into multicooker, cover, and let sit until couscous is tender, about 5 minutes. Add parsley and fluff couscous gently with fork to combine. Season with salt and pepper to taste. Serve with chicken. Nutrition information per serving: 597 calories; 165 calories from fat; 18 g fat (5 g saturated; 0 g trans fats); 111 mg cholesterol; 596 mg sodium; 60 g carbohydrate; 6 g fiber; 4 g sugar; 45 g protein.