|Water||6 Cup (96 tbs)|
|Soup bouillon cube||4 Gram|
|Soup bouillon||1 Cubic Centimeter|
|White medium rice grain||3 1⁄2 Cup (56 tbs)|
|Polish smoked sausage||1|
|Canned goya green pigeon peas||16 Ounce|
|Green pigeon peas||16 Ounce (Goya)|
|Goya sazon seasoning||2 Tablespoon (2 envelopes)|
|Sazon seasoning||2 Tablespoon (Goya)|
|Paella mix||1 Can (10 oz) (Goya)|
|Goya paella mix||1 Can (10 oz)|
|Canned goya octopus||4 Ounce (in olive oil)|
|Octopus||4 Ounce (Goya)|
Place water, chicken and soup bouillon in 4 quart pressure cooker and pressure cook for 30 minutes.After once it is done,remove the lid & take out the chicken from the cooker & keep aside the broth.
Add the Sazon seasoning, rice, pigeon peas, paella mix and Polish sausage(cut in cubes)to the broth inside the pressure cooker. Mix or gently stir for 15 seconds to blend ingredients.
Place pressure cooker on stove, medium heat and loosely cover with a lid (do not pressure cook; use regular pot lid or aluminum foil. Cook at medium heat for 20 to 30 minutes or until rice is done. (Paella is best served moist, not dry!)
Debone the chicken breasts and cut into small strips or chunks; discard olive oil from the octopus can and mix chicken and octopus into the cooked rice mix (do this very gently, and don't stir rice more than three ties or it will become thick).