Chipotle Chicken over Saffron Rice

Ingredients

Shredded Chicken:

  • 3 lb (48 oz) Boneless Chicken Breast or Thigh
  • 6 oz Goya Sofrito Tomato Cooking Base
  • 2 Tbsp. lime juice
  • 2 chipotle peppers (chopped finely), Chipotle Peppers in Adobo Sauce
  • 1 Tbsp. adobo sauce, Chipotle Peppers in Adobo Sauce
  • 1 tsp. salt
  • 1 container (6 oz) tomato paste

Rice:

  • 16oz Vigo Saffron Yellow Rice
  • 3 Tbsp. olive oil (divided)
  • 1 medium onion, chopped
  • 3 Green Bell Peppers, chopped

Directions

Shredded Chicken:

  1. Place chicken in Instant Pot. Seal and set on Poultry/15 minutes. Use natural pressure release when done.
  2. Drain chicken and replace in Instant Pot.  Using a hand mixer with beater attachments, shred chicken (this can also be done using 2 forks instead of a hand mixer).
  3. Add sofrito base, lime juice, chipotle peppers, adobo sauce, and salt.  Mix well.
  4. Add tomato paste and mix well (mixture will be thick).

Rice:

  1. Prepare saffron rice according to directions. Use 2 Tbsp olive oil when called for.
  2. Add 1 Tbsp olive oil to a frying pan.  When hot, add onion and fry for 3-4 minutes.
  3. Add green peppers to onions and fry 2 minutes more.
  4. Mix onion and peppers with prepared saffron rice.

Servings: 8
Calories per Serving: 471 kCal