This is a quick and tasty pressure cooker recipe with chicken, chickpeas, tomatoes, and chorizo in a spicy broth. Great for a quick dinner during the week!
Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup chorizo, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. 1 cup chicken broth. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.
Instructions: Add salt, pepper, cumin, smoked paprika, and cayenne pepper to the chicken thighs to make them taste better. Hot oil should be added to the pressure cooker while it is in saut mode. After browning both sides of the chicken thighs, take them out and set them aside. Put chopped onion and minced garlic in the same pot and cook them until they get soft. Put in the chorizo slices and cook until the flavors come out. Add chicken broth to the pot and scrape the bottom to get rid of any brown bits. Add the chickpeas and cherry tomatoes to the pot along with the browned chicken thighs. Taste and add more salt and pepper if needed. Set the pressure cooker to high pressure for 15 minutes and make sure the lid is on tight. After the food is done cooking, let the pressure naturally drop for 5 minutes. Then, quickly drop any remaining pressure. Sprinkle fresh parsley on top of the chicken, chickpeas, and tomatoes when you serve them over rice or with crusty bread.
Prep Time: 15 minutes
Cook Time: 15 minutes
Valerie G
