Tags:
Soups | Stews | Curries Multicooker Chicken | Poultry

You will need:

  • 225g chorizo, remove the casing and dice
  • 1 large onion, diced
  • 2 large cloves of garlic, finely chopped
  • 300g boneless, skinless chicken fillets
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 175g red lentils, rinsed
  • 2 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 100g shredded kale
  • 1 litre hot chicken stock
  • Salt and pepper

Let's make it:

Step 1:

Press BROWN function. Adjust the time to 12 minutes. Press START/STOP and allow to preheat.

Step 2:

Place the chorizo into the cooking pot and sauté, stirring regularly for a couple of minutes.

Step 3:

Add the onions, garlic, chicken and paprika, continue to sauté.

Step 4:

Add the remaining ingredients and stir well.

Step 5:

Secure the lid, ensure the steam release valve is in the seal (closed) position and press PRESSURE COOK. Adjust the time to 10 minutes and press START/STOP.

Step 6:

Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.

Step 7:

Stir well, adjust the seasoning. Garnish with some chopped parsley, a dollop of natural yoghurt and a sprinkle of chilli seeds.