Chicken with Chickpeas (Garbanzos con Pollo)
Chickpeas soaked overnight and pressure cooked, then brought together with shredded chicken, fried sausage and a tomato and scallion sofrito. An hour of cooking, and it starts the day before.
Servings: 6
Calories: 435kcal
Ingredients
- 1 pound chickpeas soaked overnight
- 1 pound chicken breast
- 1 long sausage chopped into small pieces
- 2 medium tomatoes finely chopped
- 5 stems scallion finely chopped, or regular onion
- ½ small red bell pepper finely chopped
- 150 grams tomato sauce
- 9 tablespoons cooking oil three for the sausage, three for the sofrito
- ½ bouillon cube Maggi or similar
- Achiote or annatto colouring 'color' in Colombia, to taste
- Salt to taste
Instructions
- Soak the chickpeas overnight in water at room temperature.
- Cook the chickpeas in a pressure cooker for an hour, or until they are soft, over medium heat. Add the bouillon cube, the achiote colouring and salt to taste to the pot.
- Drain the chickpeas and set them aside.
- While the chickpeas cook, cook the chicken in a pot with salt to taste and a little oil, for half an hour over medium heat.
- Shred the chicken and set it aside.
- Fry the sausage in 3 tablespoons of oil for 15 minutes over medium heat, stirring constantly.
- In another pan, cook the scallion, tomato and bell pepper in 3 tablespoons of oil with salt to taste, for 15 minutes or until the liquid has reduced, stirring constantly over medium heat.
- Add the shredded chicken, the fried sausage, the tomato and scallion sofrito and the tomato sauce to the chickpeas, mixing them in a little at a time. Use the same pressure cooker or a large bowl, whichever is easier to stir in.
- Serve with rice or a slice of bread.
Notes
Instead of scallions, regular onions also work well. That note was in the recipe already, buried under six layers of interface markup that came along when the text was pasted in. Everything is cooked separately and brought together at the end, which is why this takes an hour despite nothing in it being complicated. The chickpeas need their full hour under pressure, the chicken half an hour, the sausage and the sofrito fifteen minutes each, and all of it can run in parallel. Start the chickpeas first. Soaking overnight is not optional for dried chickpeas. Unsoaked, they take two or three times as long and cook unevenly, with some still hard when others have collapsed. Cover them generously with water: they roughly double in size. Nine tablespoons of oil sounds like a great deal and it is divided: three for the sausage, three for the sofrito, and the rest for cooking the chicken and for adjusting as you go.
Nutrition
Calories: 435kcal | Carbohydrates: 26g | Protein: 25g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 747mg | Potassium: 741mg | Fiber: 7g | Sugar: 6g | Vitamin A: 903IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg