Colombian Chicken Stew With Potatoes, Tomato, And Onion
From elgourmand2 9 years ago
- 1 hr. to make
- Serves 4
I rediscovered my pressure cooker, hiding at the back of my pots and pans cupboard. This is my take on one of the Frenchman’s recipes, that I can’t find. Bogota is over 8,000 feet or 2,500 m above sea level and the Frenchman said some dishes can take hours to cook on the stovetop. Read more In Bogotá folks pretty much live off their pressure cookers or ovens. This Colombian stew has just five ingredients; chicken, potatoes, tomatoes, onion, and 2 bay leaves and in the pressure cooker, they all release enough juices to create a really great broth so no added water required. See less
Ingredients
- • 4 large Russet or Yukon Gold potatoes, peeled (if you feel the need) and cut into 1-2-inch chunks. shopping list
- • 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups). shopping list
- • 4 medium beefsteak tomatoes, cut into 1-2 inch chunks (about 3 cups). shopping list
- • 1 whole, plump, free range chicken, back removed, cut into 8 pieces, about 4 lbs., (1.8 kg.) or use 4 lbs. of chicken pieces if that’s what you have.. shopping list
- • 2 bay leaves. shopping list
- • Kosher salt and FG black pepper. shopping list
- • 2 cups sliced mushrooms. My addition and entirely optional. shopping list
How to make it
- 1. Combine potatoes, onion, tomato, chicken pieces, bay leaves, mushrooms (if using) and a large pinch of salt in a pressure cooker.
- 2. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes.
- 3. Release pressure, remove lid, season to taste, and serve.
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