Weekend Cooking: Pressure Cooker Chicken with Chickpeas, Tomatoes, and Sausage
09 Jul 2017

Weekend Cooking: Pressure Cooker Chicken with Chickpeas, Tomatoes, and Sausage

09 Jul 2017

After having my morning coffee and having finished this week’s copy of The Edge, I wandered into the kitchen and saw Kak’mbang staring at the chicken she just cut up.  I asked her what was on her mind, and she said she had trouble figuring out what to do with it for lunch today.  I had one recipe sitting in the drafts folder of my blog, waiting to be tested, so I offered to take that problem off her hands.

This dish was hearty and flavorful, and a welcome change after a string of Middle Eastern dishes.  We had this with rice for lunch (and dinner), but I think it would’ve been excellent with crusty bread.  Definitely making this again.

Based on the recipe by Serious Eats.

Pressure Cooker Chicken with Chickpeas, Tomatoes, and Sausage

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 200 grams chorizo sausage, or any spicy breakfast sausage (I used Victoria Crest chicken dynamite chili sausage), cut into 1/2-inch dice
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 tablespoon smoked paprika
  • 2 (400-gram) cans chickpeas, drained and rinsed
  • 2 (411-gram) cans diced tomatoes (I prefer Hunt’s)
  • 1 (1.8-kilogram) chicken, cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs
  • 1 chicken stock cube, diluted in 2 cups hot water
  • 1 teaspoon liquid smoke (optional)
  • Salt and freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • Chopped fresh cilantro (daun ketumbar), for serving

Directions

In a large pot over medium-high heat, heat the oil until shimmering.  Add the sausages and cook, stirring, until just starting to crisp around the edges, about 2 minutes.

Add onions and cook, stirring, until softened, about 3 minutes.

Transfer the mixture to your pressure cooker.  Add the paprika and chickpeas…

…canned diced tomatoes…

…chicken pieces, and chicken stock.

Season gently with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Close and lock the lid and cook, using the Chicken/Duck setting, 15 minutes.

When done, carefully release the pressure using the quick release valve, and open the lid.  Return to the pot over high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes.  Stir in the vinegar and season to taste with salt and pepper.

Stir in the cilantro.

serve, drizzling with more extra-virgin olive oil at the table.

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