- 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 homemade or store-bought low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 2 teaspoons sherry vinegar
- Chopped fresh parsley leaves, for serving
- 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.
- 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.