30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, And Chorizo Recipe Recipe

Name: 30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, And Chorizo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; or store-bought low-sodium chicken stock; Kosher salt and freshly ground black pepper; 2 teaspoons sherry vinegar; Chopped fresh parsley leaves, for serving

Servings: persons

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
or store-bought low-sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons sherry vinegar
Chopped fresh parsley leaves, for serving

1
Heat oil in a pressure cooker over medium-high heat until shimmering. Add chorizo and cook, stirring, until just starting to crisp around the edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces, and broth. Season gently with salt and pepper.
2
Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Return to high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar and season to taste with salt and pepper. Stir in parsley and serve, drizzling with more extra-virgin olive oil at the table.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, 30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, And Chorizo Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, And Chorizo Recipe

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