30-minute pressure cooker chicken with chickpeas, tomatoes, and chorizo from Serious Eats

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Notes about this recipe

  • FJT on December 12, 2020

    We really liked this. I reduced the liquid based on comments on the recipe on seriouseats.com and I also skinned the chicken pieces as flabby chicken skin is really unappetising. I pressure cooked the stew for 25 minutes rather than 15 so that the chicken fell to pieces making it a really easy-to-eat stew. Will definitely make again.

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