Catherine Phipps: Chicken with Chorizo

[object Object] When I was writing this book, I talked to as many people as I could about how they cook and eat – even setting up little WhatsApp focus groups.

[object Object] The ingredients that came up more than any others were chicken and chorizo, often together. This makes so much sense to me – chorizo is one of those big flavour ingredients which can carry a dish, meaning there is less need for other seasonings. That is why the garlic is optional in this recipe – there is already quite a whack in the chorizo.

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Photography© Andrew Hayes-Watkins 2024 with the exceptions of page 255© Steven Morris 2024}

Pressure Cooker recipes

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Method

Heat your pressure cooker and add the oil.

When hot, add the chorizo and sear on both sides. Remove and add the onion and pepper. Sauté for 1 minute over a high heat then add the garlic and cook for a further minute. Push to one side and add the chicken. Stir to coat it with the ochre-coloured oil, then sprinkle over the thyme.

Pour in the wine and stir to make sure the base of the cooker is completely deglazed. Spread the chicken evenly over the cooker, then add the tomatoes, 100ml (31⁄2fl oz) of water and the potatoes. Season generously. Return the chorizo to the cooker, placing it on top of the potatoes. If you want to cook some greens to serve alongside, wrap in foil and place in the cooker.

Close the lid and bring up to high pressure. Adjust the heat so it is just high enough to maintain the pressure, then cook for 3 minutes. Remove from the heat and leave to drop pressure naturally.

Stir in the sherry vinegar, a teaspoon at a time, tasting as you go, then do the same with the lemon juice. Sprinkle over the lemon zest and parsley and serve immediately.