| | Salt and pepper |
| 8 | Chicken pieces |
| 3 tablespoons | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, peeled and minced |
| 1 | Red bell pepper, diced |
| 1 | Tomato, chopped |
| 1 tablespoon | Tomato paste |
| 1/2 cup | Frozen peas |
| 3 cups | Chicken stock or broth |
| 1 cup | Uncooked long-grain white rice |
| 1 | Chorizo sausage, thinly sliced (optional) |
| 1/2 cup | White wine |
| 1 teaspoon | Salt |
| 1 teaspoon | Paprika |
| 1 | Bay leaf |
1. Generously salt and pepper the chicken pieces.
2. Heat 2 tablespoons of the olive oil in a pressure cooker over medium-high heat. Brown the chicken in batches. Set aside on a large plate. Add the chorizo, if desired, and cook for 1 minute. Return the browned chicken to the pressure cooker. Add the wine and cook for 2 minutes. Remove to a plate with any juices and set aside.
3. Heat the remaining 1 tablespoon olive oil in the pressure cooker. Add the onion, garlic, red bell pepper, and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, tomato paste, paprika, bay leaf, salt, chicken, and chorizo, with any accumulated juices. Stir well.
4. Cook on high heat for 8 minutes. Let pressure drop using quick-release method.
5. Use liquid from dish to cook (well-rinsed) rice in a rice cooker.