Pressure Cooker Chicken with Chickpeas, Tomatoes, and Chorizo

Name: Pressure Cooker Chicken with Chickpeas, Tomatoes, and Chorizo
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: spanish
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 8 ounces Spanish-style chorizo, cut into 1/2-inch dice; 1 medium onion, thinly sliced (about 1 cup); 1 tablespoon smoked Spanish paprika; 2 (15-ounce) cans chickpeas, drained and rinsed; 1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen); 1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs; 2 cups homemade or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; 2 teaspoons sherry vinegar; Chopped fresh parsley leaves, for serving

4.60 (11)

⏱ 30 mins 🍽 Serves 6 🌶 spanish 🏷 Main course

This pressure cooker recipe delivers a deeply flavourful Spanish-inspired stew in minimal time. Chicken pieces become wonderfully tender while cooking with smoky chorizo, chickpeas, fire-roasted tomatoes and paprika. The dish is finished with sherry vinegar and parsley for a bright, hearty meal that's perfect for a quick dinner. It serves six people and is ready in about 30 minutes from start to finish.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
8 ounces Spanish-style chorizo, cut into 1/2-inch dice
1 medium onion, thinly sliced (about 1 cup)
1 tablespoon smoked Spanish paprika
2 (15-ounce) cans chickpeas, drained and rinsed
1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen)
1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs
2 cups homemade or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons sherry vinegar
Chopped fresh parsley leaves, for serving

Method

Warm the olive oil in your pressure cooker until it shimmers. Cook the diced chorizo for about 2 minutes, stirring, until the edges begin to crisp. Stir in the sliced onion and cook for approximately 3 minutes until softened. Add the smoked paprika, drained chickpeas, canned tomatoes, chicken pieces and chicken stock. Season lightly with salt and pepper.
Secure the pressure cooker lid and bring it up to high pressure. Maintain this pressure for 15 minutes. Release the pressure quickly by cooling the cooker under cold running water or using the quick release valve. Open the cooker and return it to the heat. Simmer for around 5 minutes, stirring gently, until the sauce thickens to a stew-like consistency. Mix in the sherry vinegar, adjust the seasoning with salt and pepper, and stir through the chopped parsley. Serve drizzled with additional olive oil.

Nutrition (per serving)

Sodium1922000 mg

Recipe details

CategoryMain course

Cuisinespanish

AuthorJ. Kenji López-Alt