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Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

Name: Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks; 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups); 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups); 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks; 2 bay leaves; Kosher salt and freshly ground black pepper

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.

30 min total 5 min prep 25 min cook 4 433 cal

Ingredients

4 serv.

4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper

Instructions

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1 Combine potatoes, onion, tomatoes, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Latin American MainsSoups and Stews

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