Place 1 1/2 cups water, onion, bell pepper, tomato, tomato puree, garlic, bay leaves, oregano, salt, pepper and turmeric in the pot of the pressure cooker and mix with a spoon.
Place the chicken breasts in the mixture, remove them and place them in a pan on the side.
Add the rice to the pot. Mix it in the vegetables and seasoned water.
Place the chicken breasts over the rice. They will be half submerged.
Cover the pot and cook at high heat for 25 minutes.
In the mean time, mix the defrosted vegetables and the dressing and set aside.
Release all the vapor from the pot before opening the cover.
Open the cover, remove the chicken breasts and place in a dish on the side. Immediately add the dressed vegetables into the rice, mix and cover again.
Take 2 forks and release all the chicken from the bones, discard the bones and place the chicken back into the rice.
Serve or cool completely to freeze.
Chef Pachi
