Colombian Chicken Stew with Potatoes, Tomato, and Onion

Latin Cuisine

Regional cuisine from Central and South America.

Colombian Chicken Stew with Potatoes, Tomato, and Onion
  • Yield:serves 4
  • Active time:5 minutes
  • Total time:30 minutes
  • Rated: 4.5
This recipe appears in:
Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew

[Photographs: J. Kenji Lopez-Alt]

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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

Directions

  1. 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.

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