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1
Heat the oil in a 4-quart or larger cooker.
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2
Add the onion and chorizo and cook over medium-high heat, stirring frequently, until the onion begins to soften, about 2 minutes.
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3
Stir in the rice and paprika, taking care to coat the rice with the oil.
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4
Stir in the broth, bay leaves, and salt.
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5
Scrape up any browned bits stuck to the bottom of the cooker.
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6
Stir in the chicken.
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7
Pour the tomatoes and their liquid on top.
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8
Do not stir after adding the tomatoes.
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9
Lock the lid in place.
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10
Over high heat bring to high pressure.
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11
Reduce the heat just enough to maintain high pressure and cook for 3 minutes.
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12
Turn off the heat.
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13
Allow the pressure to come down naturally for 6 minutes.
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14
Quick-release any pressure remaining in the cooker.
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15
Remove the lid, tilting it a away from you to allow steam to escape.
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16
Quickly stir in the olives, red pepper, and thyme.
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17
Immediately replace the lid and steam in the residual heat until rice is tender, usually no more than a minute or two.
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18
Stir well to distribute the ingredients.
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19
Remove bay leaves.
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20
Add salt and pepper to taste.
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21
If there is any unabsorbed liquid, use a slotted spoon to serve.
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22
Garnish individual portions with parsley.
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23
Variations
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24
Add 1 cup frozen peas or cooked black beans when you add olives.
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25
Add 1 to 2 teaspoons hot paprika or 1/2 teaspoon crushed red pepper flakes along with sweet paprika.
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26
Transformations (Follow basic recipe except as noted.)
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27
Chicken Jambalaya: Omit chorizo.
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28
Add 1 medium green bell pepper, seeded and finely diced, along with chicken.
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29
While rice is cooking, slice and pan-fry 12 ounces andouille or other fully cooked smoked sausage.
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30
Stir into cooked rice (along with red pepper).
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31
Omit olives.
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32
Pass Tabasco sauce at the table.
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33
Seafood and Chicken Jambalaya: Prepare Chicken Jambalaya above and add 1/2 pound unpeeled medium or large shrimp along with chicken.
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34
Seafood and Chicken Paella: Soak 1/4 teaspoon saffron threads in 2 teaspoons warm water for 10 minutes.
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35
Add along with chicken broth.
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36
Add 3/4 pound medium shrimp (shelling optional), large scallops, or a combination, when you add chicken.
