Pressure Cooker: Spanish Chicken

Your pressure cooker or instant pot can make getting dinner on the table fast and easy. I have been experimenting with several recipes and find this version of Spanish Chicken to be delightfully easy and big on flavor thanks to a few powerful ingredients.


Spanish Chicken

The concept is to use minimal, but carefully selected ingredients and rely on the pressure cooker to do its thing by extracting flavor while cooking. This recipe provides dinner for a crowd without breaking the bank and only calls for a few minutes of actual labor, which makes it an ideal candidate for a weeknight meal.


Because the chickpeas are already cooked, the meal really only needs to spend enough time under pressure to cook the chicken through. 15 Minutes should do the trick. After the timer beeps, you should find a thick, rich stew with tons of smoky flavor from the chorizo and fork-tender chicken.


Seasoning with salt is essential—food tastes flat without salt to make flavors pop—but balancing richness with acid is just as crucial for bright, fresh flavors. I used just a splash of white wine vinegar here, but you could use a sherry vinegar if you have it on hand and stick with the Spanish theme of the flavors. Creamy avocado on top and a drizzle of good olive oil sent this easy to prepare dinner over the top.


Ingredients

8 ounces of chorizo, if it is dry, cut into 1/2-inch dice. If it is not dry, then squeeze out and crumble with a wooden spoon as it cooks. (I ended up really liking how the chorizo crumbled in this recipe)

1 medium onion, thinly sliced (about 1 cup)

1 tablespoon smoked Spanish paprika

1/2 tablespoon dried Mexican oregano

1/2 tablespoon ground cumin

1 bay leaf

2 (15-ounce) cans chickpeas, drained and rinsed

1 (28-ounce) can fire roasted diced tomatoes

Boneless skinless chicken thighs (about 4 pounds)

2 cups chicken stock

Kosher salt and freshly ground black pepper

2 teaspoons vinegar (white wine or sherry)

Avocado and olive oil for serving


Use "browning" function on the pressure cooker and crumble the chorizo, breaking up with a wooden spoon, as it cooks about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes. Add paprika, oregano, cumin, chickpeas, tomatoes, chicken pieces, and broth. Season gently with salt and pepper.


Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Use the quick release valve, and open carefully. Return to high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes. Remove bay leaf. Stir in vinegar and season to taste with salt and pepper. Serve with diced avocado and a drizzle of good quality extra-virgin olive oil at the table.


© 2018 by Mandy Begley | Leander, Texas

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