Chicken with rice and green peas in a slow cooker

Ingredients:

• 0.7 kg skinless and boneless chicken thighs, cut into 5 cm pieces.
• 1 cup white long-grain rice
• 1 small onion, cut into large pieces
• 1 small red bell pepper, cut into large pieces
• 3 cloves garlic, coarsely chopped
• 1/4 cup chopped fresh cilantro stems + 2 tablespoons chopped leaves
• 1.5 tbsp extra-virgin olive oil
• 2/3 cup lightly salted chicken broth
• 16 olives stuffed with pimento peppers
• 1 packet (1.5 tsp) of saffron-flavored sazon seasoning
• 3/4 cup frozen green peas

Preparation:

1. Set the slow cooker to high heat for sautéing. Meanwhile, finely chop the onion, bell pepper, garlic, and cilantro stems in a food processor. Once the slow cooker is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are tender, 6-8 minutes.
2. Add chicken, rice, chicken broth, olives, Sazon seasoning, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Turn off the multicooker. Close and secure the lid, making sure the steam valve is closed. Set the pressure cooker to high heat and cook for 5 minutes.
3. Meanwhile, place the peas in a small microwave-safe bowl. Microwave for 1 minute to warm through.
4. Once the pressure cooker cycle is complete, let the pressure release naturally for 10 minutes, then carefully open the valve to release any residual pressure. Turn off the slow cooker and remove the lid. Fluff the rice and gently stir in the green peas. Divide the chicken and rice among serving bowls. Garnish with fresh cilantro.