Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe | Serious Eats

Name: Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe | Serious Eats
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

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Servings: 4

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe | Serious Eats

Ingredients

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4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks1 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 drumsticks2 bay leavesKosher salt and freshly ground black pepper

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Instructions

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1. Combine potatoes, onion, tomato, 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.