This Pressure Cooker Chicken with Serrano Ham and Mushrooms is a flavour experience.
You can make it with pancetta or bacon lardons (or even chorizo) if you can't get hold of diced Serrano ham or a big slab of Serrano ham to dice yourself.
But to make it Spanish Chicken, you want to get the serrano ham.
We're big fans of serrano ham, it's right up there with chorizo (chorizo being the clear winner as you may have gathered from previous recipes). You'll probably like this Spanish pressure cooker chicken and Chorizo too.
In particular, we love serrano ham with very garlicky mushroom cooked in the Instant Pot or in the Thermomix.
And it's great with fish like this trout recipe.
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📖 Recipe
Pressure Cooker Chicken with Serrano Ham and Mushrooms
Equipment
- 1 Pressure Cooker electric (eg Ninja Foodi or Instant Pot) or stove-top
Ingredients
- 1 tablespoon oil extra virgin
- 75 g serrano ham diced (you could use diced, pressure cooked gammon / ham, of course) other substitutes are diced chorizo, bacon lardons or pancetta
- 750 g chicken thigh fillets (boneless) diced
- 1 medium onion chopped
- 5 cloves garlic chopped
- 175 g mushrooms sliced
- 100 ml dry white wine optional, can be replaced with 100 ml water or stock
- 1 teaspoon vegetable stock powder or half a chicken stock cube or of course you could use my recipe for a batch of homemade Vegetable Stock Paste which is full of flavour
- 12-16 cherry tomatoes the equivalent of a couple of handfuls
- Salt and pepper to taste
Instructions
- Add 1 tablespoon oil to the pot and Sauté over a Medium heat. When it starts feeling a bit hot, add the 75 g serrano ham, diced, and fry it for a few minutes until it starts getting a bit golden, stir a few times.
- Season the 750 g chicken thigh fillets (boneless), diced, with salt and pepper and add it to the inner pot to brown (or the other way round if it's easier), stirring regularly and making sure it doesn’t catch at the bottom. If it does catch easily, turn the Sauté heat down.
- Add 1 medium onion, 5 cloves garlic both chopped (or chop in Thermomix 5 seconds on speed 5) and stir well.
- Let it sweat for a little while then add the 175 g mushrooms, stir.
- Add the 100 ml dry white wine and 1 teaspoon vegetable stock powder or half a chicken stock cube and scrape the bottom of the pot with a wooden spoon to deglaze it, make sure you get rid of any caramelised bits. Deglazing is super important for your pressure cooker to reach pressure.
- Let it bubble a minute or so with the lid off for the wine to reduce a bit and not taste so strong later. Add the 12-16 cherry tomatoes, no need to stir.
- Lock the lid in, steam release Sealed, pressure cook on high pressure for 5 minutes, with a natural pressure release at the end (i.e. letting the float valve pop back down of its own accord, if this hasn't happened within 15 minutes, you can let the rest of the steam off.
- At the end, season with Salt and pepper to taste but it might not need it. You can reduce the sauce using by sautéing with the lid off. Or add flour, arrowroot or gravy granules if you prefer to thicken the sauce but I don't
What pressure cooker to use?
I own an electric pressure cooker (which also slow cooks, etc.), mine is an Instant Pot.
I love it for the convenience of being able to walk away from it, it means I can programme it and walk away from it without having to hang around for it to hiss and then set a timer.
So, if you're making this in a stove-top pressure cooker, all you need to do is hang around and programme the time, which should be the same.
Make sure you check out all my Instant Pot and pressure cooking recipes.
You have instructions below to cook it the conventional way.
In a slow cooker, just follow the first sauteing / frying steps and let it run for a few hours in your slow cooker.
How to serve this Spanish Chicken with Serrano Ham
Serve it with mashed potatoes, cauliflower rice, cauliflower mash, vegetables, warm crusty bread or whatever takes your fancy but don't forget a good slice of crusty bread to dip in that lovely sauce.
It'll be great in the winter with mash; and in the summer with a salad and a chilled drink.
Join our Pressure Cooking community
Don't forget to join my Pressure Cooking UK with Feisty Tapas group over on Facebook.
Want to cook it on the hob?
1. Heat oil in a heavy and wide-bottomed pot/cast iron casserole, slow cooker, whatever you have to hand. Fry the diced serrano ham over a medium-high heat until it starts getting a bit goldeny, stir a few times.
2. Season the diced chicken with salt and pepper, add it to the pot and stir well. Let it brown all over.
3. Turn the heat down a notch and add the chopped garlic and onion (in Thermomix 5 seconds on speed 5) and stir well, let it sweat for a little while and then add the mushrooms, stir. Add the white wine and chicken stock and let it bubble for a few minutes, then add the tomatoes and let it cook on a low-medium heat until the chicken is not only cooked through but also tender
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