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Citrus herb chicken chorizo

Citrus Herb Chicken Chorizo in the Instant Pot

Course: Main Course
Cuisine: Basque
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 769
This delightful chicken dish is full of spicy chorizo, sun-dried tomatoes, sweet and tangy orange juice, floral thyme and salty olives. It’s meant to be shared family style with those you love.
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Ingredients

  • 3 tbsp grass-fed butter, ghee or avocado oil 43 g, divided
  • 4 bone-in chicken thighs
  • tsp sea salt 4 g, divided
  • 1 medium yellow onion thickly sliced
  • 4 fresh garlic cloves minced
  • 5 fresh thyme sprigs leaves removed and stems discarded
  • ½ lb chorizo 230 g, casing removed
  • cup sun-dried tomatoes 18 g
  • ½ cup pitted green olives 67 g
  • cup freshly squeezed orange juice 79 ml
  • ¾ cup chicken bone broth 177 ml
  • Handful of fresh cilantro for garnish

Instructions

  • Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside. 
  • Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally.
  • Add the chorizo and sauté for 5 minutes, stirring occasionally. 
  • Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it.
  • Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes.
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
  • Serve immediately, topped with fresh cilantro.

Notes

Recipe reprinted with permission from The Art of Great Cooking With Your Instant Pot by Emily Sunwell-Vidaurri, Page Street Publishing Co. 2017.

Nutrition

Serving: 0.25recipe | Calories: 769 | Carbohydrates: 8g | Protein: 47g | Fat: 50g | Saturated Fat: 13g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 987mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 9.9mg | Calcium: 0mg | Iron: 0.4mg

Additional Info

Net Carbs: 7 g | % Carbs: 4.2 % | % Protein: 28.2 % | % Fat: 67.6 % | SmartPoints: 23
Values
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    [cholesterol] => 23
    [sodium] => 987
    [potassium] => 234
    [fiber] => 1
    [sugar] => 4
    [vitamin_a] => 400
    [vitamin_c] => 9.9
    [calcium] => 0
    [iron] => 0.4
    [serving_unit] => recipe
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