Keto Citrus Herb Chicken Chorizo Instant Pot is a tasty, low-carb dinner. It blends juicy protein, smoky spices, and zesty citrus into a single, simple recipe. The chicken thighs simmer until they are perfectly soft while the fresh lemon and orange juice perfectly offset the rich, spicy kick of the chorizo. The Instant Pot allows the flavors to blend rapidly, resulting in a dinner that doesn’t take more than 30 minutes to prepare yet tastes like it has been simmering all day. Fresh herbs add brightness, while oregano and smoked paprika add depth to the dish. This keto Citrus Herb Chicken Chorizo is a flexible recipe that makes a filling ketogenic dinner when served over leafy greens, cauliflower rice, or zucchini noodles.
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STATS:
- Caloric count: 310 kcal
- Prep Duration: 10 minutes
- Serving size: 1 cup
- Cook time: 20 minutes
- Cuisine: American
- Total time: 30 minutes
- Course: Dinner
- Diet: Keto
- Serving: 4
EQUIPMENT:
- Instant Pot
- Wooden spoon
- Chef’s knife
- Cutting board
INGREDIENTS:
- 1 lb. chicken thighs
- 6 oz. chorizo sausage
- Two tbsp. olive oil
- One small onion
- Three garlic cloves
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- ½ tsp. chili flakes
- One lemon juice
- One orange juice
- ½ cup chicken broth
- 2 tbsp. fresh parsley
- Salt and black pepper
INGREDIENT NOTES:
CHICKEN THIGHS:
- Because pressure cooking keeps chicken thighs moist and tasty, they are perfect for this dish. Additionally, they offer good fats, which are ideal for a ketogenic diet. Although they might be less soft, chicken breasts also work if that’s your preference.
CHORIZO:
- The recipe is elevated by the smoky depth and spicy kick that chorizo brings. Mexican chorizo is softer and more crumbly, but Spanish chorizo has a solid, sliceable texture. Depending on your preferred texture, either version can be used.
OLIVE Oil:
- The meat and veggies are sautéed on a smooth surface made possible by olive oil. It adds healthy fats and richness that complement keto cooking. Its flavor complements the chorizo and citrus flavors nicely.
ONIONS:
- The delicious sweetness of the onion counterbalances the chorizo’s heat. It immediately softens and contributes to the foundation taste in the Instant Pot.
GARLIC:
- The dish’s distinctive depth and strong aroma come from the garlic. It mellows and melds well with the paprika and lemon when sautéed. For a strong taste, use fresh minced garlic.
SMOKED PAPRIKA:
- Smoked paprika gives the recipe a hint of smoky flavor and warmth. It enhances the inherent spice of chorizo and goes nicely with it.
OREGANO:
- Citrus and paprika are complemented with earthy, herbal undertones from oregano. When cooked under pressure, dried oregano retains its flavor well and releases it gradually.
CHILI FLAKES:
- You can alter the quantity of heat with chili flakes as you can tolerate. Add just enough spice without overpowering the citrus with a pinch. You can just raise the quantity for greater kick.
LEMON JUICE:
- The tangy taste of juice of lemon will fix the richness of the chicken and sausage. It amplifies all the savory flavors and adds brightness to the dish.
ORANGE JUICE:
- The delicate sweetness of orange juice counterbalances the spiciness. Small amounts of it work nicely in keto cooking without adding a lot of carbohydrates to the dish. It adds a rounded citrus flavor when combined with lemon.
CHICKEN BROTH:
- The liquid foundation that adds flavor and keeps everything from burning is chicken broth. Low-sodium broth works best because chorizo adds salt. Additionally, it aids in the chicken’s tenderization during cooking.
PARSLEY:
- Parsley offers a fresh, herbal finish that lightens the richness of the dish. It adds color and brightness just before serving. We prefer fresh chopped parsley over dried.
SALT:
- Salt will enhance all of the recipe’s citrusy and savory flavors. We use in small amount because the chorizo is already seasoned.
BLACK PEPPER:
- Black pepper counterbalances the citrus flavor by the mild warmth and spice. The greatest pepper for flavor is freshly cracked. It’s a straightforward touch that makes the dish cohesive.
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INSTRUCTIONS:
- Set the mode of saute of the pot. Add the chorizo and olive oil.
- Cook for about 3 minutes to make them brown.
- Add the garlic and onion and sauté to make them soft.
- Then add the chicken, chili flakes, oregano, and smoked paprika. Sprinkle salt & pepper to season the dish.
- Now we pour juice of lemon & orange, and chicken broth and stir them.
- Turn off the sauté mode.
- Then look the lid & cook the dish on high pressure for 10 minutes.
- After finishing, let the pressure drop naturally for five minutes before releasing it quickly.
- Before serving, open the cover, give it a gentle toss, and sprinkle some fresh parsley on top.
SERVING SUGGESTIONS:
SIDES:
- Cauliflower Rice
- Zucchini Noodles
- Garlic Butter Green Beans
SALADS:
- Avocado Cucumber Salad
- Spinach Feta Salad
- Kale Caesar Salad
VEGETABLES:
- Roasted Asparagus
- Sautéed Broccoli
- Grilled Zucchini
TOPPINGS:
- Fresh Cilantro
- Sliced Avocado
- Shredded Cheese
TIPS:
- Add the lemon zest in the pot along with the juice for the additional flavor.
- Utilize chicken thighs for deep flavor but increases the cooking time for two mints.
- Brown the Mexican chorizo well to eliminate additional fat content.
STORAGE INFORMATION:
FRIDGE:
- Place the left behind chorizo in the seal box and stock the dish for 4 days.
FREEZER:
- Make and freeze the dish in portions for two months.
FAQs:
Will I prepare this dish without chorizo?
- We can make this dish without chorizo but it provides smoky taste. Turkey sausage is also a great substitute or we can also omit them.
Is this recipe has too much spice?
- This dish has mild to medium level of spice which depends on the chorizos.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Caloric content: 310 kcal
Total Carbs: 5g
Fiber: 1g
Protein: 25g
Fat: 20g
Sodium: 610mg
Net carbs: 4g
Potassium: 480mg
Serving size: 1 cup
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