Spanish-style Chicken with chorizo & chickpeas
Servings Prep Time
3-4people 10minutes
Cook Time
45minutes
Servings Prep Time
3-4people 10minutes
Cook Time
45minutes
Ingredients
  • 1kg chicken thighs and/or drumsticksskin removed
  • 2tbsp olive oil
  • 1 large onionroughly chopped
  • 100g chorizo sausageroughly chopped
  • 2cloves garlicroughly chopped
  • 4tbsp fino sherry or red or white wine(whatever is handy, works equally well)
  • 200ml tomato passata
  • 300ml chicken stock
  • 1tin chickpeas(roughly, exact quantity not important)
  • 1handful fresh parsleychopped (optional)
Instructions
  1. Heat the olive oil in your pressure cooker (or saucepan) and fry the chicken first to get some colour. Set aside.
  2. Add the onion to the hot pan and saute about 5 minutes until it just starts to soften.
  3. Add the chorizo and fry until it releases its red oil.
  4. Add garlic, fry for about a minute, then add chickpeas and saute everything together for another minute or two and medium/low heat.
  5. Add the sherry orwine and bring to the boil to cook off the alcohol. This has happened once the really alcoholic smell disappears.
  6. Add passata and chicken stock and bring to the boil. Return the chicken into saucepan, add some salt (not all of it as more will be added at the end) and lock the lid on the pressure cooker. If you’ve cooked everything in a separate pan, transfer everything to pressure cooker and lock.
  7. Bring to high pressure then lower the heat to maintain pressure without overheating and set a timer for 7 minutes. (If using an electric pressure cooker you should add a few extra minutes to the cooking time.)
  8. When time is up, turn off heat and allow the pressure to drop naturally (resist the urge to intervene – just go away and come back in about 15 minutes)
  9. Once pressure has dropped, release the lid – you will have lots of liquid which now needs to be reduced to create a glossy sauce with intense flavour.
  10. Continue to cook on a medium heat until the liquid reduces and thickens – this will take about 10 minutes but cook longer if necessary until it looks thicker and coats the meat.
  11. Taste the sauce, adjust salt if necessary, add parseley if using and serve.

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