The spicy flavor of chorizo combined with chicken and chickpeas and tomatoes makes this meal a taste sensation that’s ready in less than 90-minutes from scratch.
INGREDIENTS
8-oz. Portuguese-style chorizo sliced into ½-inch thick pieces. 1-whole chicken – cut into pieces. 1-can diced tomatoes. 2-cans chickpeas – drained and rinsed. 2-cups chicken broth. 1-onion – sliced. 2-tablespoons extra-virgin coconut oil. 1-tablespoon smoked paprika. 2-teaspoons red wine vinegar. Chopped fresh parsley for garnish. Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Heat the oil I the pressure cooker until shimmering. Add the chorizo and cook for two minutes until it begins to brown and crisp. Add the onions and cook until translucent. Add the chicken pieces, broth, and chickpeas, along with the tomatoes and paprika. Season with salt and pepper.
Add the lid to the pressure cooker and cook on high for 15-minutes. Release the steam valve and return the pressure cooker to high heat for another 15-minutes until the stew begins to thicken.
Stir in the vinegar and season with salt and pepper. Stir in the parsley and serve.
