4 cups of basmati or jasmine rice
2 TBSP of cooking oil of choice
4 lbs of cooked chicken thighs, bones removed
6 cups of homemade broth or water of choice
1 cup of homemade or jarred sofrito
2 tea spoons of sliced or whole green olives
1 packet of Goya Sazon
Season with Goya Adobo to taste
Season with salt and pepper to taste
Cook thawed chicken with 2 cups of filtered water of choice in pressure cooker for 8-10 minutes of high, pressure release and debone cooked chicken once cool enough to handle.
Brown rice with oil for about 10 minute. Add in above ingredients, stir and cook on high for 3 minutes in pressure cooker. Once timer sounds off, release pressure and let sit for 3-5 minutes before opening to serve.