30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, And Chorizo Recipe

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 8 ounces Spanish-style chorizo, cut into 1/2-inch dice
• 1 medium onion, thinly sliced (about 1 cup)
• 1 tablespoon smoked Spanish paprika
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (28-ounce) can diced tomatoes, preferably fire-roasted (such as Muir Glen)
• 1 whole chicken (about 4 pounds), cut into 8 serving pieces, or a mix of bone-in, skin-on breasts, drumsticks, and/or thighs
• 2 cups
• or store-bought low-sodium chicken stock
• Kosher salt and freshly ground black pepper
• 2 teaspoons sherry vinegar
• Chopped fresh parsley leaves, for serving

1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add chorizo and cook, stirring, until just starting to crisp around the edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes. Add paprika, chickpeas, tomatoes, chicken pieces, and broth. Season gently with salt and pepper.
2. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Return to high heat and cook, stirring gently, until it achieves a thick, stew-like consistency, about 5 minutes. Stir in vinegar and season to taste with salt and pepper. Stir in parsley and serve, drizzling with more extra-virgin olive oil at the table.

extravirgin olive oil, chorizo, onion, paprika, chickpeas, tomatoes, chicken, chicken, kosher salt, sherry vinegar, parsley

Taken from www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-chicken-chickpeas-tomatoes-chorizo-recipe.html (may not work)