Dinner sans migraines.
. It works like this: Add chicken, potatoes, fresh tomatoes, sliced onion, and bay leaves to a pressure cooker. Seal the lid and heat it. As the tomatoes and chicken heat, they give off liquid which in turn cooks the potatoes while the onions add flavor to the whole thing. Because the high heat of a pressure cooker cooks so efficiently, you end up with spoon-tender chicken and potatoes in an intensely flavored broth all in 30 minutes or less.
For this recipe, I tried using dried garbanzos, but they simply took too long to cook compared to the chicken—the chicken ended up drying out by the time the beans were soft. Instead, I opted for canned drained chickpeas. For flavor, I start with diced Spanish-style dry cured chorizo, adding some extra smoked paprika to bolster its spicy, smoky aroma. To that I add some onions sautéed in the rendered chorizo fat, along with a can of fire-roasted tomatoes.
Seasoning with salt is important—food tastes flat without salt to make flavors pop—but balancing richness with acid is just as important for bright, fresh flavors. I use sherry vinegar here in staying with the Spanish theme of the flavors. Really good olive oil drizzled over the top is also a necessity.
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